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Keto Marry Me Chicken Soup with Zucchini noodles

Keto Marry Me Chicken Soup with Zucchini Noodles

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Large soup pot or Dutch oven A heavy-bottomed pot ensures even heat distribution.
  • Spiralizer To make zucchini noodles (zoodles). If you don’t have one, use a julienne peeler or buy pre-spiralized zucchini.
  • Wooden spoon or silicone spatula For stirring without damaging your cookware.
  • Ladle For serving that beautiful, creamy soup into bowls.
  • Immersion blender (optional) If you like a thicker broth, you can blend a small portion of the soup before adding the chicken and zucchini.

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon crushed red pepper flakes optional, for a kick
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • Salt to taste
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese softened and cubed
  • 1 1/2 cups cooked shredded chicken breast meat is best, but rotisserie chicken works great too
  • 1/3 cup freshly grated Parmesan cheese
  • 2 medium zucchini spiralized into noodles
  • Fresh basil leaves for garnish

Instructions
 

Sauté the Aromatics

  1. In a large soup pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion and sauté until soft and translucent, about 4–5 minutes. Stir in the garlic, red pepper flakes (if using), Italian seasoning, paprika, pepper, and a pinch of salt. Cook for 1–2 minutes until fragrant.

Build the Flavor Base

  1. Add the chopped sun-dried tomatoes and stir them into the aromatics. Let them cook for another 2–3 minutes to soften and deepen in flavor.

Add Broth and Cream

  1. Pour in the chicken broth and bring the mixture to a gentle simmer. Lower the heat and add the heavy cream and cream cheese. Stir until the cream cheese melts into the soup, creating a luscious, creamy base.

Introduce the Chicken

  1. Add your cooked shredded chicken to the pot. If you're using leftover rotisserie chicken, this is where it shines. Stir to combine and allow the soup to simmer for 5–7 minutes so the flavors meld and the chicken absorbs some of that creamy goodness.

Stir in Parmesan

  1. Add the grated Parmesan cheese and stir until melted. This not only boosts the flavor but also thickens the soup slightly for that velvety texture that defines a creamy chicken soup.

Add the Zucchini Noodles

  1. Gently add the spiralized zucchini to the pot and let them cook for just 3–4 minutes. You want them tender but still with a bit of bite—they’ll continue to soften in the hot broth. Overcooking can make them mushy, so watch closely.

Serve It Up

  1. Ladle the soup into bowls and top with fresh basil leaves. Serve hot and enjoy every creamy, comforting spoonful.