Keto Chicken Kale Zoodle Soup {Low Carb & Gluten Free}
Servings 8 @ 1.5 cups
Calories 73kcal
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 cup onion
- 3 cloves minced garlic
- 1/2 cup carrots (diced)
- 8 cups chicken broth
- 2 cups kale (stems removed, chopped)
- 2 tbsp fresh rosemary
- 8 ounces zucchini noodles or see notes under title, Keto Egg Noodles for more options
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cooked chicken chopped or shredded
- 2 tbsp lemon juice
Instructions
- Heat oil over medium heat in a large Dutch oven.
- Add onion, garlic and carrots and stir until veggies are softened, but not browned.
- Pour in broth, add kale and rosemary and bring to a boil.
- Reduce heat to low then add the zucchini noodles, salt and pepper.
- Simmer 5 minutes then add chicken and lemon juice.
- Remove rosemary sprigs and serve with grated parmesan cheese if desired.
- Makes about 12 cups total.
Video
Notes
Net Carbs: 6g
This recipe was first published in May 2014 and updated with video in September 2020.
Nutrition
Serving: 1.5cups | Calories: 73kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1166mg | Potassium: 404mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3081IU | Vitamin C: 45mg | Calcium: 55mg | Iron: 1mg