A delicious homemade and low carb chicken soup packed full of vegetables and protein. Oh, and did I mention it's incredibly easy to make too?!

As well as being the perfect comfort food, a good ol' bowl of chicken noodle soup is often the perfect remedy for winter colds and drowsiness. Thanks to my Primal friendly version, this recipe is low carb and loaded with vitamins and minerals.

I make this quick recipe using organic chicken fillets as the protein source, organic chicken stock as the soup base (feel free to use a tbsp of bone broth) and some simple vegetables to help make this low carb chicken noodle soup as nourishing as possible.

A low carb hearty chicken noodle soup

To make this recipe low carb, you'll find that I've swapped the noodles out for spiralized carrots. I love the slight crunch it adds to the overall texture of the dish, but feel free to swap it for another ingredient like spiralized courgette or zero carb noodles.

And finally, a quick note on one of the ingredients below: coconut aminos. In the Primal world, this is the perfect soy substitute - if bought organically. Coconut aminos is a salty, savoury seasoning sauce made from the fermented sap of coconut palm and sea salt. It tastes similar to soy sauce, making it a great alternative for those who wish to reduce their sodium, gluten and soy content. Roughly, just one teaspoon of coconut aminos contains 90mg of sodium, while soy sauce contains almost 280mg per teaspoon.

 I hope you enjoy this recipe as much as my family and I do!

A hearty and delicious bowl of chicken noodle soup with spiralized carrots

Healthy low carb chicken noodle soup


  • 900ml organic chicken stock
  • 4 mini organic chicken fillets (roughly 240g)
  • 1 tsp chopped giner
  • 1 garlic cloves, chopped
  • 50g spiralised carrots
  • 3 tbsp sweetcorn
  • 4 mushrooms, sliced
  • 2 spring onions, sliced
  • 2 choi sum stems, stems removed
  • 2 tsp coconut aminos
  • 1/2 tsp chilli flakes (or 1 tsp if you like it spicy)


Begin by adding the stock into a pan along with the chicken fillets, ginger and garlic. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the chicken is just cooked and tender.

Remove the chicken from the pan and shred it using forks. Return to the pan along with the carrot, sweetcorn, mushrooms, spring onion and coconut aminos. Simmer for 5 minutes until the carrot is cooked.

Half the soup into two bowls and top with a sprinkle of chilli flakes. Enjoy!