Whole30 + Keto Chicken Zoodle Soup with Dill (2024)

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by Natalie on February 26, 2021 — updated October 26, 2021 // 16 Comments »

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4.75 from 4 ratings

Whole30 + Keto Chicken Zoodle Soup with Dill Recipe + Video – comforting and healing chicken noodle soup recipe with zucchini noodles that has the most amazing broth! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

this recipe

Well, it’s happened. All 3 of us are sick. At the same time. Mommy. Daddy. And baby.

Whole30 + keto chicken zoodle soup to the rescue!

Table of Contents

Whole30 + Keto Chicken Zoodle Soup

I make this every time any of us are sick. It’s tradition. And it really does help. It warms your soul and gives you strength to start fighting and getting well. Plus, it’s delicious!

Veggies and tender chicken in the most insanely flavorful chicken broth you will ever have. If you’ve never put fresh dill on your chicken soup, you are missing out! It is the best flavor combination, and for some reason it makes me feel better when I’m sick.

Whole30 + Keto Chicken Zoodle Soup Broth

The secret to my flavorful broth is to make a double-chicken stock. I use my homemade bone broth as the soup base, then add in bone in chicken to simmer in the soup as it cooks.

The resulting broth is insanely flavorful and full of depth. I then take the chicken out of the soup, discard the bones and skin, and shred the meat to add back to the soup.

Never add water to your soup when you can add chicken stock instead. You’ll get way more flavor.

Zucchini Noodles in Chicken Soup

Rather than adding pasta noodles, I keep it healthier by adding in zucchini noodles. Not only does it add even more vegetables and nutrition to the soup, it tastes even better! The zucchini noodles are added in 5 minutes before serving, so they cook until they are just al dente. They are softened, but still have a slight chew/bite to them.

And don’t worry, the zoodles are still great the next day in leftovers! As long as you reheat the leftover soup until it is warm, then serve (rather than leaving it to simmer on the stove for 1+ hours), the zoodles are still al dente and perfect. They don’t disintegrate.

Whole30 + Keto Chicken Zoodle Soup Meal Prep

This recipe makes a big batch of soup. Very big! Perfect for leftovers and meal prep.

I have meal prep instructions in the recipe box below.

Watch Soup Recipe Video (57 seconds)

Whole30 + Keto Chicken Zoodle Soup with Dill

Servings: 6

Ingredients

▢ 2 bone-in skin-on chicken breasts, about 1 pound, patted dry and seasoned with salt + pepper (I get my chicken from ButcherBox, which I highly recommend)
▢ 1 tablespoon olive oil
▢ 5 medium carrots, scrubbed and chopped
▢ 5 stalks of celery, washed and chopped
▢ 1 medium onion, chopped
▢ 1 large leek, cleaned and trimmed, chopped
▢ 4 cloves of garlic, grated or finely chopped
▢ 1 teaspoon kosher salt + 1 teaspoon pepper
▢ 8 cups chicken stock, I prefer homemade, but you can use store bought
▢ 3 sprigs of fresh thyme
▢ 1 bay leaf
▢ 2 zucchini, spiralized
▢ fresh dill as garnish

Instructions

Heat a dutch oven (or large soup pot), over medium high heat. Add the olive oil. Sear the chicken breasts skin side DOWN until golden brown, about 5 minutes. Remove the chicken and transfer to a plate.
To the same dutch oven, add the carrots, celery, onion, leek, garlic, salt and pepper to the olive oil and chicken drippings. Cook until the vegetables begin to soften, about 3-5 minutes.
Add the chicken back in the pot, along with the chicken stock, thyme and bay leaf. Reduce heat to medium low and simmer for at least 1 hour, and the chicken has an internal temperature of 165ºF.(If you have the time, I like to simmer it for 2-3 hours so the broth gets even more infused with flavor.)
Remove the chicken from the soup, along with the bay leaf and thyme stems. When the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat to bite sized pieces. Return the shredded chicken back to the soup.
Just before serving, add the zucchini noodles. Cook 5 minutes, until al dente. Taste and season with more salt and pepper if needed.
Serve warm topped with fresh dill.
Leftovers will keep for at least 5 days in the fridge in an airtight container.

Notes

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or on the stovetop until warm. As long as you're not boiling the soup, the zucchini noodles will not get mushy.

Cuisine: American

Course: Soup

Author: Natalie

Calories: 123, Total Carbs: 6.7g, Protein: 15.6g, Fat: 3.4g, Fiber: 1.6g, Net Carbs: 5g

Did you make this recipe?Please Leave a comment and give this recipe a rating!

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1 Hour + Chicken Dairy Free Entrees Fall Gluten Free Keto Low Calorie Meat Paleo Recipes Whole30 Winter

posted by Natalie on February 26, 2021

16 Comments / Leave a Comment »

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16 Comments on “Whole30 + Keto Chicken Zoodle Soup with Dill”

Joyce Hulings — May 12, 2022 @ 6:10 am Reply

We tried this recipe for the first time yesterday. We LOVE it! This soup will be a staple in our recipe library.
- Natalie — May 19, 2022 @ 1:54 pm Reply
  
  Love to hear this! So glad you liked it!
Lynda — November 16, 2019 @ 2:31 pm Reply

Made this soup on this chilly fall Utah day and it was so good and my hubby even loved the zucchini noodles. Our local Costco sells frozen organic zucchini noodle nests and they were the perfect add in. I also used the instant pot, 18 minutes as you suggested, did a quick release of the valve at the end and added the frozen zoodles and put the lid back on and left it on keep warm for 10 minutes and the zoodles were the perfect consistency. Thanks for this great soup recipe.
- Natalie — November 17, 2019 @ 2:46 pm Reply
  
  Hi Lynda – I am so glad you liked this. It is the perfect soup for a chilly fall day. I am so happy it was hubby approved.
Jennifer — November 6, 2019 @ 5:44 pm Reply

This will definitely be replacing chicken noodle soup in our house. Super easy very delicious.
- Natalie — November 10, 2019 @ 9:57 pm Reply
  
  I also prefer this to chicken noodle soup Jennifer. I am so glad you liked this.
Erin — November 5, 2019 @ 1:25 pm Reply

Hi! Any recommendations on how to do this in the Instant Pot??
- Natalie — November 9, 2019 @ 8:21 pm Reply
  
  Hi Erin! I haven’t tried this recipe in the instant pot but the zoodles would cook very quickly in about 30 seconds.
Sarah Ingram — November 4, 2019 @ 1:28 pm Reply

This is SO GOOD! it’s basically fool proof & guaranteed to impress everyone! The recipe makes a ton and the dill is absolutely the showstopper!
- Natalie — November 6, 2019 @ 4:41 pm Reply
  
  I agree with you Sarah, the dill just makes the soup! I am so happy you enjoyed the recipe.
Toots — October 9, 2019 @ 7:48 pm Reply

This soup is delicious! I don’t do keto or whole 30 or anything like that, but I’m trying to eat more fruits and veggies and avoid carbs such as bread and pasta. The weather is starting to get cold here and I’m craving soups. This fit the bill perfectly! The flavor is great. I didn’t have thyme so I used fresh parsley. Otherwise, I made the soup exactly as written. Can’t wait to share some of this soup and to make it again in the future!
- Natalie — October 11, 2019 @ 2:20 pm Reply
  
  Yea! I’m so glad you liked it Toots! It’s the ultimate compliment when people who don’t eat whole30 or keto still enjoy my recipes!
Katie Hanson — August 31, 2019 @ 7:08 pm Reply

any idea what the calories per serving are?
- Natalie — September 7, 2019 @ 6:49 am Reply
  
  I need to calculate them on this one! For now, you can always look up calories for free using My Fitness Pal!
Gayle @ Pumpkin 'N Spice — February 17, 2017 @ 4:43 am Reply

Sorry to hear you’re sick, friend! That’s no fun when you all get it. This chicken zoodle soup sounds like the perfect cure to make you feel better. I always make chicken noodle soup, but I’m trying this version out next time. Love that you added dill, too!
Olivia - Primavera Kitchen — February 15, 2017 @ 5:50 am Reply

I hope you, your husband and your beautiful baby get better soon. I totally agree with you, soup is always great when we get sick. Yours looks very flavourful and I love that this soup is paleo and gluten-free ;-)