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Low Carb Chicken “Noodle” Soup

Phase 2B        Beginner

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Linda's Low Carb Menus & Recipes

Low Carb Chicken “Noodle” Soup


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  • 4-5 cups chicken broth
  • 1 stalk celery, diced (about 3 ounces)
  • 1 medium carrot, diced (about 3 ounces)
  • A few chopped leeks, optional
  • 1 small zucchini or yellow squash, julienned (about 3 ounces)
  • 1 tbsp chicken bouillon granules, optional
  • Salt and pepper, to taste
  • Chopped fresh parsley, optional

Nutritional Info

  • Servings: Makes 4 large cups of soup
  • Serving Size: 1 cup of soup
  • Calories: 68
  • Carbs: 4 g
  • Fat: 2 g
  • Protein: 7 g
  • Sodium: 1082 mg
  • Sugar: 1 g


1. Bring the broth to a boil in a large Dutch oven; add the celery, carrot and leeks, if using.

2. Turn down to a simmer and cook for 15-20 minutes until the carrots and celery are tender.

3. Adjust the seasoning as needed with bouillon granules, salt and pepper, to taste.

4. Add the zucchini and simmer for another 5 minutes or until it has softened and is no longer crunchy but not mushy

5. Sprinkle with fresh parsley just before serving, if desired.

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