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chicken broth soup recipe
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4.93 from 63 votes

Keto Chicken Noodle Soup (Slow-Cooker)

Make this keto chicken noodle soup recipe when the weather turns cold and warm up with a low-carb alternative to Grandma’s favorite remedy. You’ll love this healthy, flavorful combination of chicken breast, vegetables, and herbs slow cooked in a crockpot because it’s such an easy one-pot meal for weekly meal prep.
Prep Time10 minutes
Cook Time6 hours 20 minutes
Total Time6 hours 30 minutes
Course: Dinner, Soup
Cuisine: Traditional
Servings: 6
Calories: 218kcal


  • Slow Cooker



  • Arrange all the ingredients in the bowl of a slow cooker. Place the chicken first, then layer vegetables around it. Finally, place the herbs on top. Pour in broth and vinegar. Reserve the zucchini noodles aside.
    2 pounds chicken breast, 1 small onion, 1 clove garlic, 2 stalks celery, 1 cup carrot, 2 tablespoons raw apple cider vinegar, 1 tablespoon parsley, 1 tablespoon rosemary, ½ teaspoon salt, ¼ teaspoon ground black pepper, 8 cups chicken broth
  • Cover the slow cooker with a lid. Turn on and cook on LOW for 6-8 hours or HIGH 3-4 hours.
  • Shred the chicken by pulling it apart with two forks. It should shred easily. If it doesn’t, cook longer.
  • Add zucchini noodles and continue cooking for 20 minutes until noodles are soft and tender. Remove from heat and serve warm.
    2 medium zucchini


Serve this dish as a side to your main entree or as a complete one-pot meal. It pairs well with psyllium husk keto bread or keto biscuits and cauliflower rice.


Calories: 218kcal | Carbohydrates: 7g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Sodium: 1548mg | Fiber: 2g | Net Carbohydrates: 5g
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