Quick Homemade Chicken Noodle Soup with Shirataki or Zoodles
Ever wondered how to make that soul-warming chicken noodle soup without the guilt?
I get it – you’re craving comfort food but don’t want the carb crash that comes with traditional pasta.
This homemade chicken noodle soup recipe transforms the classic into something your waistline will thank you for.
Using shirataki noodles or spiralized zucchini, you’ll get all that cozy satisfaction without derailing your healthy eating goals.
KEY INFO
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4-6
Difficulty level: Easy
Dietary tags: Low-carb, keto-friendly, gluten-free, paleo (with zoodles), dairy-free option
EQUIPMENT NEEDED
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Colander for rinsing shirataki noodles
- Ladle
Simple alternatives:
• No spiralizer? Use a vegetable peeler for zucchini ribbons
• No Dutch oven? Any large, heavy-bottomed pot works
• Pre-spiralized zucchini saves time
INGREDIENTS
Main Components:
- 2 cups cooked chicken, shredded (500g) – rotisserie works perfectly
- 6 cups low-sodium chicken broth (1.4L)
- 1 medium onion, diced (150g)
- 3 celery stalks, sliced (100g)
- 3 medium carrots, sliced into rounds (150g)
- 2 medium zucchini, spiralized (300g) OR 8oz shirataki noodles (225g), rinsed
- 3 garlic cloves, minced
Seasonings:
- 2 tablespoons olive oil or butter (30ml)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- ¼ teaspoon red pepper flakes (optional)
For serving:
- Fresh parsley, chopped
- Lemon wedges
- Extra black pepper
Substitutions: Use turkey instead of chicken, swap zucchini for yellow squash, or try cauliflower rice instead of noodles
METHOD
- Heat olive oil in your large pot over medium heat until shimmering.
- Add diced onion, carrots, and celery to the pot.
Sauté for 5 minutes until vegetables start to soften and smell incredible. - Toss in minced garlic and thyme.
Cook for 1 minute until fragrant – don’t let the garlic burn. - Pour in chicken broth and add the bay leaf.
Bring to a gentle boil, then reduce heat to maintain a steady simmer. - Add shredded chicken to the pot.
Let everything simmer for 15 minutes to marry those flavors. - Prepare your noodles:
For zoodles: Add spiralized zucchini and cook for 2-3 minutes only – they should still have bite
For shirataki: Rinse thoroughly under cold water, then add to soup for final 3 minutes - Remove bay leaf and taste your soup.
Season with salt and pepper – be generous, but start small. - Ladle into bowls immediately.
Top with fresh parsley and serve with lemon wedges.
CRUCIAL TIPS
- Don’t overcook the zoodles – they’ll turn mushy and watery
- Rinse shirataki noodles thoroughly – this removes any fishy smell
- Taste before serving – homemade soup needs more salt than you think
- Add noodles last – this keeps them from getting soggy
STORAGE & VARIATIONS
Storage:
- Refrigerate for up to 4 days in airtight containers
- Freeze soup WITHOUT noodles for up to 3 months
- Add fresh noodles when reheating
Scaling:
- Double recipe easily – use your biggest pot
- Halve for 2-3 servings – perfect for small households
Common mistakes:
- Adding noodles too early (soggy mess)
- Underseasoning the broth (tastes flat)
- Boiling instead of simmering (tough vegetables)
Delicious variations:
- Asian twist: Add ginger, soy sauce, and bok choy
- Herb-heavy: Fresh dill instead of thyme, extra parsley
- Spicy kick: Double the red pepper flakes, add jalapeños
- Veggie-packed: Throw in spinach or kale at the end
This chicken noodle soup with shirataki or zoodles proves you don’t need to sacrifice flavor for health.
I’ve made this countless times when I’m feeling under the weather or just need something comforting without the carb coma.
The best part?
Your kitchen will smell like pure comfort food magic, and nobody will guess you’ve gone low-carb.
Trust me – even my pasta-loving friends ask for this recipe.
