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

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, optional
• Salt and pepper to taste
• 2 boneless skinless chicken breasts, cut into cubes or strips
• 3 cups kale leaves, chopped into small pieces
• 3 zucchinis, spiralized or julienned into noodles
• Fresh parsley for garnish, optional

Directions

1. Warm the olive oil in a large pot set over medium heat.
2. Stir in the onion, celery, carrots, garlic, oregano, thyme and red pepper flakes, if you’re adding them. Cook for 5 minutes, letting the vegetables soften and the seasonings wake up.
3. Pour in the chicken broth, then raise the heat enough to bring the pot to a boil.
4. Turn the heat down to low, then add the chicken cubes or strips. Let the soup gently simmer for 10 minutes, until the chicken has cooked all the way through.
5. Add the kale and zucchini noodles to the pot. Continue simmering for another 5 minutes, just until the vegetables are tender with a bit of crispness left.
6. Taste the soup, then season with salt and pepper.
7. Ladle the soup while it’s hot, and finish with fresh parsley if you’d like.