Low-carb, keto chicken noodle soup made with keto spiralized daikon, a long white radish, for authentic keto noodles even your kids can get behind. Chopped carrots, celery and chicken thighs simmered in a rich keto chicken stock and seasoned with basil and oregano. Ready in just 30 minutes.
Power to the radish! Gotta say, I love radishes. Seriously. My keto life changed when I realized that you can grill radishes, and now I’ve learned that radishes come long and white called daikon) and can be spiralized to make keto noodles, aka doodles.
Doodles! Although I love the name, I can’t take credit for it. A Healthful Pursuit reader coined the term, I think.
The keto doodle has changed the keto recipe game for me. They’re slightly crunchy, hold up well in keto soup, and make a killer addition to just about any keto meal! Take today’s low-carb, paleo-friendly keto chicken noodle soup. It blew my mind, and I think it’ll blow yours, too.
I made this keto recipe in my Instant Pot, but you could just as easily prepare this low-carb keto chicken noodle soup on your stove… although the Instant Pot version is quicker!
Healthful Pursuit peeps get $50 off all Instant Pot units. Get your Instant Pot here and use HEALTHFUL at checkout for your $50 off.
- 2 tablespoons coconut oil
- 1 pound (453 grams) boneless, skinless chicken thighs
- 1 cup diced celery* see note
- 1 cup diced carrots
- ¾ cup (approx. 6) chopped green onion, green part only
- 6 cups chicken stock
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon grey sea salt
- ⅛ teaspoon fresh ground pepper
- 2 cups (300 grams) spiralized daikon noodles* see note
- To make in an Instant Pot: Add coconut oil and chicken thighs to the bowl of your Instant Pot. Set on saute and cook for 10 minutes, until chicken is just about cooked through. Shred with a fork. Add celery, carrots and onions. Cook for another 2 minutes. Add remaining ingredients. Cover and set on “soup” setting for 15 minutes. Once complete, add daikon noodles and serve.
- To make on a stove top: Add coconut oil and chicken thighs to a large saucepan. Cook on medium for 15 minutes, until chicken is just about cooked through. Shred with a fork. Add celery, carrots and onions. Cook for another 5 minutes. Add remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for 25 minutes. Once complete, add daikon noodles and serve.
Daikon Noodles: You can find daikon in your local grocery store. I was able to find some at health food stores, Superstore, and Walmart carried it, too. Best if made into keto noodles with a spiralizer, but a vegetable peeler will work as well.
View Nutrition Information (once on page, scroll down)
This is a daikon… so you know what to look for when you go to the store.
The easiest way to store keto chicken stock is to make a large batch and freeze it in large silicon ice cube trays. Each cube is about 1/2 cup.
I made the grain-free, keto noodles with my spiralizer. If you have one, awesome!