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