Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 @ 1.5 cups
Calories 73 kcal
Ingredients
2 tablespoons avocado oil or olive oil
1 cup onion
3 cloves minced garlic
1/2 cup carrots (diced)
8 cups chicken broth
2 cups kale (stems removed, chopped)
2 tbsp fresh rosemary
8 ounces zucchini noodles or 8 ounces
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked chicken chopped or shredded
2 tbsp 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.
Recipe Notes
Net Carbs: 6g
This recipe was first published in May 2014 and updated with video in September 2020.
Nutrition Facts
Keto Chicken Kale Zoodle Soup Low Carb & Gluten Free
Amount Per Serving (1.5 cups)
Calories 73
Calories from Fat 36
% Daily Value*
Fat 4g
6%
Saturated Fat 1g
6%
Cholesterol 1mg
0%
Sodium 1166mg
51%
Potassium 404mg
12%
Carbohydrates 7g
2%
Fiber 1g
4%
Sugar 2g
2%
Protein 2g
4%
Vitamin A 3081IU
62%
Vitamin C 45mg
55%
Calcium 55mg
6%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.