Keto no-noodle chicken soup

Keto no-noodle chicken soup

Made with healing bone broth, this keto chicken no-noodle soup with healthy cabbage is warm and comforting when it’s cold outside, when you’re fighting a cold, or you just crave a hearty soup!

Keto no-noodle chicken soup

Made with healing bone broth, this keto chicken no-noodle soup with healthy cabbage is warm and comforting when it’s cold outside, when you’re fighting a cold, or you just crave a hearty soup!
8 servingservings


  • 4 oz. 110 g butter
  • 2 tbsp 2 tbsp dried minced onion
  • 2 (2¾ oz.) 2 (80 g) celery stalk, choppedcelery stalks, chopped
  • 6 oz. 170 g mushrooms, sliced
  • 2 2 minced garlic cloveminced garlic cloves
  • 8 cups 1.9 liters chicken broth
  • 2 oz. 55 g carrot, slicedcarrots, sliced
  • 2 tsp 2 tsp dried parsley
  • 1 tsp 1 tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • (223 lbs) (1.2 kg) rotisserie chicken* , shredded
  • 5 oz. 140 g green cabbage, sliced into strips
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Instructions are for 8 servings. Please modify as needed.

  1. Melt the butter in a large pot, over medium heat.
  2. Add dried onion, chopped celery, sliced mushrooms and garlic into the pot and cook for 3-4 minutes.
  3. Add broth, sliced carrot, parsley, salt, and pepper. Simmer until vegetables are tender.
  4. Add cooked chicken and cabbage. Simmer for an additional 8-12 minutes until the cabbage “noodles” are tender.


*One rotisserie chicken yields about 4 cups (1.25 lb, 600 g) of shredded white and dark chicken meat.

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No-noodle chicken soup

Keto quick tip

This cabbage soup freezes well for those times when you don’t feel like cooking, but you need a healthy chicken no-noodle soup!

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  1. Tammy
    Just made this, very, very, very good. Boiled my own chicken & used the broth, way better than the can version. I have been enjoying all the soup recipes lately, keep em coming for the winter ????
  2. Pam
    This is the Quick and Easy recipes that I need. Thanks
  3. Glenda
    Oh WOW! I just made this recipe for Chicken soup, and I can't say enough how GREAT it is. Just a few minutes into cooking the veggies I was drooling over the wonderful smells. I really like the idea of cooking the veggies a little longer than I usually do before adding the liquid. It REALLY enhances the favors, and SMELLS so, good. I wasn't sure about putting cabbage in chicken soup - I thought I would really miss the pasta, but I was pleasantly surprised. I also liked having so much chicken in the soup, and shredded, rather than chunks, made it great! I also found I like using the dried onion, too. Thanks so MUCH, Kristie!
  4. Catalina
    I ve made this soup with konjac noodles and is my favorite now
  5. Angela
    Hands down the best Chicken soup! You really do not miss the noodles. Our whole family is down with the flu and this was so easy and yummy. Thank you for such a great recipe.
    Reply: #38
  6. Tanya
    The best chicken soup ever!!!
    I actually added a turnip to mine for that potato texture. It was fabulous. Didn't miss the noodles at all.
    Thank you!!
  7. Donna
    Kriste, Thank you for this amazing "no noodle" chicken soup recipe!! Since I was a child chicken soup was always chicken noodle soup. But, like other commentors, I truly did not miss the noodles!
    I was not so sure about mushrooms in chicken soup but I used them anyway and loved the combination! My husband, who is not a low carber, tasted the soup and said it was delicious, so that is great- the next time I will make 8 portions so I can share some with him! Happy to hear that it freezes well. This is definitely my "go to" chicken soup recipe now!!
  8. AndreaJane
    This was fabulous. I didn't change a thing (except I baked my own chicken rather than using store bought rotisserie). I did a side of noodles for the unenlightened husband and we both thoroughly enjoyed it.
  9. genevieve springham
    This is a yummy soup, and I didn't have time to shop for some of the ingredients. So ,minus the mushrooms and only about half the chicken required, fresh, not dried parsley, and just chicken stock powder in water instead of bone broth, this soup was divine. Sautéed veg in butter, at the start of making soup is going to be a given for me from now on.
  10. Reed
    This looks great just wondering if the nutrition information is correct- how does his have 40g of fat per serving?
  11. Valerie
    This soup was so good. I only had 4 cups of chicken stock but I didn’t half the recipe and it was just that more flavorful. I didn’t use cabbage or mushrooms because I am not a fan, but I did add Jicama which gave it a fun crunch. I would make this again.
  12. Laurie
    Love this soup! I boiled my chicken with celery and onions rather than using rotisserie chicken which can be loaded with non-Keto ingredients. Was also able to use the broth to make the soup. I used regular onions rather than dried and also added Fennel seeds and left out the mushrooms. I love adding cabbage to replace the noodles. Perfect soup for a chilly day!
  13. sally
    Would be good if you put the correct measurements. How in the hell do you measure 125ml of cabbage?????
    Reply: #34
  14. Maria
    This is so delicious! My husband didn't even realise there was cabbage in the soup! Definitely going to be on my winter menu several times!
  15. Mathilde
    What a beautiful meal soup! Very fulfilling and tasty!
  16. Judy
    Delicious ! I also added turmeric and ginger. Will add some dried chili next time, too.
  17. Tab
    Very, very good. Thank you.
  18. Rosina
    Made this for friends this week who do not follow a Keto lifestyle and they like me loved it. I stuck to the recipe no changes. I also baked a Keto seed loaf to go with the soup which we toasted slices of and added lashings of butter. The soup was easy to make and delicious just right for our New Zealand winter. Thanks for a great recipe the kind you need when nights are dark, cold and after work you want to lessen time spent cooking dinner :)
  19. Eliza
    this looks delicious and I am going to try and make this at the weekend. however, can you please indicate what a serving is.... I think this is where I may be going wrong... is one serving one cup, two cups, 3/4 cup etc.... silly question to some...... many thanks
    Reply: #39
  20. Danielle
    Loved the recipe, but as an inexperienced cook, I would have loved more specificity!
    Things like “smaller pieces” how small? And then one “medium carrot” but then it’s not told to cut it. Easy for some people, but for those of us with no skills.. not so much.
    Reply: #52
  21. Yvonne
    Made this yesterday, absolutely delicious, enough left for today's lunch. My only concern is when I added the recipe to my fitness pal, comes up as 20g of carbs? Don't understand that at all.
  22. Silvi
    Hi, what is the green herb on top of the soup please?
  23. Chris
    That herb looks to me like cilantro (my fav :) ) but might also just be parsley .... they look similar
  24. Cjmac
    The green herb is parsley
  25. IamRGB
    Also as per the nutritional can vary based on ingredients. Some broths have fat...others dont. The butter i had was 4 stick, box stated 32 servings at 11g fat per serving. So that be 88g total since each stick has 8 servings at 11g each. If the recipe states a serving should be 8 er batch..its approximately 11g of fat from butter alone. Chicken can also says 1.5 Rotisserie Chickens...but how big? How was it prepped or marinated? On average chicken is about 15g of fat per 3oz. So if you know by weight how much chicken you added..and approximate value of fat fm chicken would also be divided ny serving size.

    Again..this ia guesstimated. If you use more broth than meat, you get a different amount of fat. Nutritional values of recipes arent can depend on ingredients and ratios as well.

    If you are hardin on keto, then you can use several apps to buils your own 'meals' with more accurate nutrition info.

  26. Sorrick
    So I modified the recipe. I used BBQ’d boneless skinless thighs. I also used a small chopped onion cooked in bacon fat. I hate parsley’s so I left that out. In short, most amazing soup.
  27. Chrissy KC
    I skipped the parsley, carrot and onion. Added in about 1 cup of the leafy part of the celery, fresh corn kernels and used purple cabbage, it turned the soup a bit of a funny colour but was super yummy!!

    Finished it of a with a bit Siracha for that extra spicy kick!

  28. Andrea
    This is probably the best chicken 'noodle' soup I've ever made. I have made it two different ways: following the recipe as is and also cooking everything together, then adding the broth, chicken, and cabbage (to save some time). The recipe method produces a MUCH better, complex flavor. I also like to add a little extra salt (I used reduced salt broths). Anyway, this will be a go-to soup recipe for me.
  29. Kitta
    You know a soup is amazing when your 4 year old son goes back for another bowl and the one year old eats everything including the broth!!!! Then gets mad at me because I wasn’t feeding her fast enough! I don’t eat meat but I made this for my family. I had to guess if the soup was seasoned enough I added extra just to be sure it was to my husbands liking. When my husband came home I said taste this, he did and after four tastings he says don’t do anything else to this it’s perfect! Thank you for the amazing hearty recipe!
  30. Hey13

    How many grams of chicken breast should i use if i dont have rottisserie? I cant seem to find a proper info online. Thanks.

    Reply: #31
  31. Kristin Parker Team Diet Doctor
    You will want 500 - 600 grams of shredded chicken.
  32. kerstin kobetitsch
    Wow.... only 500 -600 grams of shredded chicken??? That's one small chicken. ... I used 32 ounces of chicken meat, which according to my scale is 907 grams
    I calculated everything from the recipe into carb manager. Once in Carb manager I divided it into 8 servings which came out to be 2.2 net carbs per serving. I used 64 oz of organic bone broth by trader Joes to = the 8 cups required n the recipe. Everything was yummy!

    Thank you

  33. Brigida
    This is a great soup! My family loves soup, and asked, "what are these white things?" When I told her it's cabbage instead of the noodles, she reluctantly tried it. My family is not quite on board with Keto, but they will finally try everything that I make. I didn't hear a peep from her. She said it's really good but she misses the noodles because it feels like theres is a texture that's missing. Oh well! I used one box of the Trader Joe's broth, then added the bones from my chicken and two more cups of water. I let it all simmer for about 45 minutes. I really like how easy this recipe is!
  34. Dana
    if you click on US metric under the ingredients it will convert for you...
  35. Anna
    I refrigerated it, and all the butter came to the top. Pretty terrifying looking. How much butter do you all normally put in if not the normal amount? I feel like there was a better way to get less butter in the soup itself.
    Reply: #36
  36. Kristin Parker Team Diet Doctor
    Anna, that is normal. As you reheat it, it will melt back up and you can stir it in.
  37. Adrienne
    I make according to the recipe. When we reheat the next day, we add 4 oz cream cheese to the remaining 4 servings. It is the most incredible creamy chicken "noodle" soup!
  38. Roger
    Have you ever tried baby spinach in this soup?
  39. Roger
    The 64 oz of stock equate to 8 oz. or one cup servings.
  40. Skeptic
    Is bone broth really "healing", or is it just silly superstition?
    Reply: #41
  41. Kristin Parker Team Diet Doctor
    Bone broth has many benefits and yes, it can be "healing". It contains vitamins and minerals, collagen, healthy fat and quite a bit more. You can read more about it from Chris Kresser -
  42. Rosemary Adams
    Just made and love the flavor and how filling it was. Delicious.
  43. Rhonda Ziemer
    125 ml of cabbage is 1/2 cup
  44. Trudy
    Love this soup. I make it with 3Lbs. Of organic chicken thighs. I sauté the thighs in butter then cut them up into bite size pieces.
  45. Nanette
    I've made this soup twice and we love it. I was wondering if you can make this in a crock pot and how long would you cook it for? Thanks again for sharing your recipe.
    Reply: #46
  46. Kristin Parker Team Diet Doctor
    Yes, you can cook this in a crock pot, the only concern would be if the vegetables would get mushy. Try 4-6 hours on low, adding the vegetables near the end.
  47. Terena
    If I used red cabbage instead of green would it change this recipe?
    Reply: #48
  48. Kristin Parker Team Diet Doctor

    If I used red cabbage instead of green would it change this recipe?

    Yes, they have different tastes and nutrition profiles.

  49. Kris W
    I'm not seeing serving size. Is it a cup? 1/2 cup?
    Reply: #50
  50. Kristin Parker Team Diet Doctor

    I'm not seeing serving size. Is it a cup? 1/2 cup?

    Serving size varies from kitchen to kitchen depending on how much your soup reduces or not. This makes 8 servings as written.

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