Keto Chicken Noodle Soup

This keto chicken noodle soup made with shirataki noodles is a delicious, heart-warming soup exploding with flavor and deliciousness! This soup is rich and healthy and contains only 2 net carbs.

Don't you sometimes want to relax with a good, hearty bowl of chicken noodle soup? This easy shirataki chicken noodle soup recipe is a perfect low carb replacement for this.

The noodles are completely immersed in the soup and soak up the bold flavors. You might totally forget for a minute that you aren't eating regular noodles!

This keto chicken noodle soup recipe is perfect for meal prep and can be enjoyed by the whole family. I love to eat it especially during cold winter nights, but to be honest, I eat it any time I need a chicken soup fix.

I make this soup in the instant pot, which is one of the best ways to make it, but you can also make it on the stove or slow cooker.

Read on to learn how to make keto chicken noodle soup!

Jump to:

• What are shirataki noodles?
• Are these noodles keto compliant?
• Ingredients used
• Other Methods Of Cooking This Soup
• Storing and Reheating
• Tips when making homemade chicken soup
• Frequently Asked Questions
• 📖 Recipe
• 💬 Comments

What are shirataki noodles?

Shirataki noodles are long white noodles made from konjac root. They are very low in calories and carbs, making them a popular low-carb noodles substitute. They are also perfect for weight loss as they contain a lot of fiber, and you get full quickly when eating them.

'Shirataki' actually stands for 'white waterfall' in the Japanese language, which refers to their appearance. These noodles are also known as miracle noodles, skinny noodles, or konjac pasta.

I love the skinny noodles brand, but there are so many different brands out there on Amazon, Trader Joe's, and even Walmart.

Are these noodles keto compliant?

Yes! Shirataki noodles are perfect on a keto diet. It contains zero carbs and almost zero calories. These noodles are also vegan, gluten-free, and sugar-free!

Ingredients used

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

• Shirataki noodles: I use 2 packs of the shirataki noodle angel hair variety, which has long, thin strands.
• Chicken thighs: For this recipe, I chose chicken thighs and not chicken breasts because it adds an extra depth of flavor and richness to the soup. Dark meat, like chicken thighs, has a meaty taste and tender texture, which makes all the difference in this recipe. You can also use leftover rotisserie chicken.
• Chicken stock and water: I actually like to use both so I can better control the end flavors and make it taste exactly like I want to with a varied combination of spices. You can use only water, but you will have to increase the spices used. You can also use homemade bone broth for even more nutrients.
• Coconut aminos: My not-so-secret ingredient that adds a whole lot of pizzazz to this soup! It is gluten-free and a perfect soy sauce replacement for a low carb diet. I like to switch things up with ground crayfish, which is an African spice that can only be gotten from African stores here in the US or on Amazon. Coconut aminos is similar in taste and really bring out the umami flavor in this soup.
• Olive oil: You can substitute with any mild-flavored oil.
• Vegetables: Onions, garlic, celery, and parsley to garnish. I wanted to keep this recipe as low carb as possible, so I omitted carrots, but you can add them if you wish.
• Spices: I use smoked paprika pepper, black pepper, thyme, bouillon powder, cayenne pepper, and salt. Smoked paprika pepper is mild but gives a rich, smoky flavor, while cayenne pepper is quite spicy. You can omit the cayenne pepper if you don’t want it spicy but smoked paprika is essential to this recipe. You can also add some of your favorite spices.

How to prepare shirataki noodles

The first step is to prepare the noodles before you cook with them.

These low carb noodles come immersed in a fishy-smelling liquid that seems to turn off many people. But there is an easy way to prepare this and eliminate the fishy smell.

First, empty the noodles into a colander in the sink and let the running water rinse them out. The noodles are extra-long, so I get a pair of scissors and quickly chop them a few times to make them a manageable length. I then toss it about as it rinses for about a minute or two.

Learn more about how to prepare shirataki noodles.

How to make this keto chicken soup recipe

Here are the steps to make this low carb chicken noodle soup.

1. Chop the veggies, wash the chicken and leave on a colander to dry. 
2. Press the sauté mode on the instant pot and leave the cover open.
3. Add olive oil, then add the onion and minced garlic for about a minute when it gets hot. 
4. Add celery and stir for a few more minutes until it softens.
5. Add the chicken thighs, water, chicken stock, and spices. 
6. Switch the instant pot to manual mode and cook on high pressure for 20 mins.
7. Do a quick release by switching the valve to the venting position. You don't want the chicken to overcook, so doing this stops the high-pressure cooking process.
8. Take out the chicken, shred it, and put them back.
9. Add the coconut aminos, taste for salt, and adjust spices as needed. 
10. Switch the instant pot to sauté mode and add the shirataki noodles.
11. Simmer for about 5 minutes and garnish with parsley. 
12. Your keto soup recipe is ready to eat!

Other Methods Of Cooking This Soup

If you don't have an instant pot, you can make this homemade soup on the stove or the crockpot/slow cooker.

On the stove: follow the same steps as above, except the chicken cooks for 45 minutes. Cook the soup on medium high heat.

On the crockpot/slow cooker: follow the same steps as above, except you cook the chicken on low for about 6-8 hours.

Storing and Reheating

This keto noodles soup stores well in the fridge in an airtight container.

You can also freeze this recipe. The important thing to remember is to freeze the soup before you add the noodles.

Frozen noodle soup will not hold well when defrosted. It will become mushy and have a weird texture. So add the noodles after you defrost the soup. It will taste so fresh and delicious, and the texture will be perfect!

Tips when making homemade chicken soup

• Cook the chicken with the skin. You can remove the skin when you take it out to shred.
• When the soup cooks, do a quick release and not a natural release. In other words, open the release valve so the pressure can be released quickly.
• You can substitute coconut aminos with soy sauce.
• You can add your favorite fresh vegetables or fresh herbs to this soup for even more flavor.
• If meal prepping, don't forget to freeze the soup BEFORE you add the noodles.

Frequently Asked Questions

📖 Recipe