Make this satisfying, low-carb soup using shredded chicken, cream cheese, and fresh zucchini noodles for a comforting keto meal.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced (optional, for flavor; omit for strict keto)
2 celery stalks, diced
1 pound boneless, skinless chicken breasts or thighs
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
4 ounces cream cheese, cubed
1/2 cup heavy cream
2 medium zucchini, spiralized into noodles (zoodles)
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots (if using), and celery. Cook until softened, about 5 minutes.
Add chicken breasts, chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes.
Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the pot.
Reduce the heat to low. Stir in the cream cheese cubes until they are completely melted and the soup is smooth and creamy.
Stir in the heavy cream. Do not allow the soup to boil after adding the cream.
Add the zucchini noodles (zoodles) to the soup. Cook for only 1 to 2 minutes, just until they are slightly tender but still have some bite.
Stir in the fresh parsley. Taste and adjust seasoning if needed. Serve immediately.
Notes
For a stricter keto version, omit the carrots entirely as they contain more sugar than other vegetables listed.
You can cook the chicken ahead of time or use leftover rotisserie chicken to speed up the process.
If you prefer a thicker soup, add an extra ounce of cream cheese.