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Home » Recipes » Gluten Free

Healthy Chicken Soup Without Noodles

Published: Oct 27, 2014 · Modified: Jan 20, 2025 by Megan

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Hit by a cold or just need something comforting to dig into? Try making this Chicken Soup Without Noodles recipe. It’s a great low carb and nutritionally dense meal that tastes like a hug in a bowl. Enjoy this wholesome and filling bowl of low calorie chicken noodle soup as a quick weeknight dinner or anytime during soup season! 

A bowl of chicken soup without noodles on the table with a spoon resting on the edge of the bowl.
Jump to:
  • Why You’ll Love This Chicken Soup Without Noodles Recipe
  • Ingredients
  • Variations & Dietary Modifications
  • How to Make Chicken Soup without Noodles
  • Storage Directions 
  • Serving Suggestions
  • Recipe Tips
  • More Delicious Chicken Recipes
  • Healthy Chicken Soup (No Noodles)

Soups are an excellent meal option, especially during the colder months of the year. They’re super cozy, fill you up, can be tweaked and customized to your liking. They're also often nutritionally dense too with lean protein and lots of vegetables.

My lemon chicken soup and healthy beef vegetable soup are on repeat in my household, and on days when I’m really craving for something extra comforting, I end up making my healthy chicken pot pie soup. 

This time, I decided to try a classic chicken noodle soup, with a healthier, low carb spin. 

Why You’ll Love This Chicken Soup Without Noodles Recipe

  • Comfort food: There’s just something incredibly comforting about a bowl of chicken soup, and this chicken no noodle soup packs in just that.
  • Low carb: The soup is packed with protein and veggies and low in carbs, making it a great healthier meal.
  • Quick to make: You’ll need just around 20 minutes of hands-on cooking time to make the soup. And oh, everything comes together in one pot, which means less mess to clean up afterwards.
  • Meal prep friendly: This hearty soup is perfect for meal prep too. You can make it in a big batch over the weekend and freeze it for months.

Ingredients

Ingredients to make chicken noodle-less soup on the table before preparing.
  • Spaghetti squash: Choose a good, unblemished, and ripe spaghetti squash. 
  • Chicken: I used chicken breasts here, because I love the texture of shredded chicken. You can use chicken thighs for some extra flavor or chopped chicken if you don’t prefer shredded chicken. 
  • Veggies: To bulk up the soup, I used a mix of white onions, celery, and carrots. These add to the nutrition and also give a lot of flavor to the soup. 
  • Seasonings and herbs: I kept the seasonings simple and just used some basil, oregano, and bay leaves. You can use your choice of seasonings to bring in different variations. And of course, some salt and pepper. 
  • Chicken broth: This will be the base of the soup. You can use a homemade or store-bought version. 
  • Olive oil: To saute the veggies. You can use any cooking oil of your choice too. 

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

  • Rich and creamy: Lend some creaminess to your soup by adding some milk into the mix towards the end. To keep it dairy-free, use coconut milk. 
  • Spicy soup: If you don’t mind a kick of heat, add a pinch of cayenne or red pepper flakes to make the soup spicy. 
  • Veggie packed: Add some extra nutrition and flavor to the soup by adding in other veggies like mushrooms, zucchini, bell peppers, broccoli, green beans, corn and greens like spinach and kale. 
  • Vegetarian: Use a vegetable or mushroom broth as the base, and pick a vegetarian protein source like tofu, chickpeas or beans instead of chicken.

How to Make Chicken Soup without Noodles

Ready to make this healthy chicken noodle soup? Here’s the step by step process you’ll need to follow. 

Chicken and vegetables nestled into a slow cooker.

Step 1: Add chicken and veggies. Add the chicken breasts, veggies and seasonings to your slow cookers.

Chicken broth is added to the ingredients in the slow cooker.

Step 2: Add chicken broth and cook. Pour the chicken broth over the ingredients and cook on low for 6 hours. 

Spaghetti squash cut in half on a cutting board.

Step 3: Prep spaghetti squash. Preheat the oven to 425 degrees. Peel the spaghetti squash, slice lengthwise, and scoop out the seeds.

Cleaned out spaghetti squash halves placed on a baking tray and seasoned.

Step 4: Season spaghetti squash. Drizzle some olive oil over both sides of the squash and season with salt and pepper.

Spaghetti squash turned cut side down to bake.

Step 5: Cook squash. Place the squash flesh side down and bake for 45 minutes.

Baked spaghetti squash on a baking sheet with a fork in one and the "noodles" scraped free of the peel.

Step 6: Cool and shred. Allow the squash to cool down for 5-10 minutes and then use a fork to shred the flesh of the spaghetti. The strands should resemble noodles.

Spaghetti squash noodles added to crockpot chicken soup.

Step 7: Add squash to slow cooker. Remove the chicken breasts from the slow cook, shred them and add them back in. Add in the shredded squash.

Noodless chicken soup in a slow cooker with a wooden spoon resting on the side.

Step 8: Finish up and serve. Cook the soup for another 20 minutes and serve hot.

Storage Directions 

  • Storing: Store the leftover low carb chicken noodle soup for 3-4 days in an airtight container in the refrigerator. If you want it to last longer, transfer it to a freezer-safe container after it has cooled down completely, and freeze it for up to 6 months. 
  • Reheating: You can reheat the soup in the microwave, pausing at every 30 second mark, or in a pan over medium heat until it has warmed through. 

Serving Suggestions

Enjoy this bowl of no noodle chicken soup on its own, or serve it with a simple salad side like my version of this healthy Olive Garden salad or air fryer sweet potato fries. 

If you’re a soup with bread kind of person, you can try making a healthier, low carb homemade bread like cauliflower bread or zucchini biscuits. They both taste fantastic with a bowl of this comforting soup. 

Three bowls of chicken soup without noodles on the table with some fresh herbs scattered and wooden salt shakers to the side.

Recipe Tips

  • Meat swap: Swap the chicken in the recipe for cooked ground turkey to make a low carb turkey soup. Turkey is another great lean protein source you can consider using as an alternative to chicken.
  • Make it quick: If you don’t want to use chicken breasts or just want to make things quicker, you can use rotisserie chicken too! 
  • Noodle fix: You can also use some zucchini noodles aka zoodles instead of spaghetti squash if you want to. This is another great low carb option to pick.
  • Soup consistency: This soup is meant to be brothy and the spaghetti squash helps to thicken it up. If you really prefer a thicker consistency, you can add a simple slurry made using cornflour and water into it towards the end. Let the soup simmer for a couple of extra minutes after you do this, and the soup should have a thicker texture.
A bowl of Chicken Noodle-less Soup with a spoon scooping up a bite.

More Delicious Chicken Recipes

  • This Instant Pot Chicken and Peppers recipe is an easy 30-minute meal made with just 4 ingredients. Flavorful, low in calories and big on taste! Serve over rice, pasta, cauliflower rice or over a salad. A quick and versatile weeknight meal! Gluten Free + Low Calorie + Paleo
    Instant Pot Italian Chicken & Peppers
  • white bowl with chicken soup on a cutting board.
    Healthy White Chicken Chili
  • Healthy Lemon Garlic Chicken is an easy, low calorie dinner recipe made in one pan. Super flavorful, filling and family approved! Gluten Free + Paleo + Low Carb + Low Calorie
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If you tried this chicken soup recipe without noodles or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

Chicken Noodle-less Soup

Healthy Chicken Soup (No Noodles)

Megan Olson
Dig into a bowl of this healthy chicken soup without noodles this soup season! It’s packed with protein and nutrients, low in carbs and can be prepped ahead of time too.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 7 hours hrs 45 minutes mins
Total Time 8 hours hrs 5 minutes mins
Course Dinner, Lunch
Cuisine American, Dinner
Servings 4 servings
Calories 269 kcal

Ingredients
 
 

  • 1 tablespoon Olive Oil
  • 1 large Spaghetti Squash
  • 1 lb Chicken Breasts
  • 1 cup White Onion diced
  • 2 cups Carrot diced
  • 2 cups Celery diced
  • 6 cups Chicken Broth low sodium
  • 1 teaspoon Basil
  • 2 teaspoons Oregano
  • 3 Bay Leaves
  • Salt and pepper to taste

Instructions
 

  • Add all ingredients to a slow cooker except the spaghetti squash for 6 hours on low.
  • After 6 hours, preheat the oven to 425 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half, lengthwise. Remove the seeds and place on the sheet pan flesh side up. Spray with olive oil, salt and pepper then flip them over so the flesh side is down on the pan. Bake 45 minutes.
  • Remove spaghetti squash and cool 5-10 minutes then using a fork, shred the flesh of the spaghetti squash away from the skin.
  • Add the shredded squash to the slow cooker and stir. Cook 20 minutes more then serve!

Video

Notes

  • 1 serving is approximately 1 1/2 to 2 cups
  • For more depth and flavor, you can also add bouillon to this recipe.
  • Cooked ground turkey or ground chicken can used instead. You can also use a rotisserie chicken if you don't want to mess with the raw chicken. This will reduce the cooking time to 2-3 hours on low. 
  • Swap the spaghetti squash noodles for zucchini noodles if you prefer.

Nutrition

Serving: 1servingCalories: 269kcalCarbohydrates: 16gProtein: 33gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 73mgSodium: 324mgPotassium: 1132mgFiber: 4gSugar: 6gVitamin A: 10977IUVitamin C: 10mgCalcium: 87mgIron: 2mg
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    Recipe Rating




  1. cheryl Jeffers says

    June 14, 2024 at 7:23 am

    I have made a similar soup with broccoli slaw, add it to the crockpot with everything else, its delish

    Reply
  2. Lynne says

    November 19, 2020 at 8:13 pm

    I think step #2 contains an error. It mentions using butternut squash. I thought only spaghetti squash was in the recipe.

    Reply
    • Megan says

      November 20, 2020 at 9:36 am

      Thanks for the catch - it's been corrected!

      Reply
  3. Denise says

    February 27, 2017 at 3:18 pm

    Does the spaghetti squash get soggy? How about re-warming for leftovers?

    Reply
    • Megan says

      February 27, 2017 at 4:14 pm

      It never has for me and I've even frozen it and it keeps well.

      Reply
    • Jamie says

      February 27, 2017 at 9:14 pm

      I made this last week. It was delicious, but I think next time, I'll store the squash separate from the soup for leftovers. The noodles seemed to disintegrate over a few days. That, or my minds eye thought there were more noodles in there! Lol!

      Reply
  4. Jamie says

    February 09, 2017 at 6:09 am

    If I plan for leftovers, should I add squash as I eat it? Or, will it store well mixed together? I'm wondering if it bloats or gets mushy when stored? Excited to try!

    Reply
    • Megan says

      February 09, 2017 at 8:07 am

      I've always stored the squash in the soup and never had a problem. Frozen too!

      Reply
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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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