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2 from 5 votes

Keto Chicken Kale Zoodle Soup {Low Carb & Gluten Free}

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 @ 1.5 cups
Calories 73kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 2 tablespoons avocado oil or olive oil
  • 1 cup onion
  • 3 cloves minced garlic
  • ½ cup carrots (diced)
  • 8 cups chicken broth
  • 2 cups kale (stems removed, chopped)
  • 2 tablespoon fresh rosemary
  • 8 ounces zucchini noodles or 8 ounces
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups cooked chicken chopped or shredded
  • 2 tablespoon 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.

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