When the weather cools down or you’re just in need of some comfort food, there’s nothing quite like a warm bowl of chicken noodle soup. But for those managing diabetes, finding recipes that are both delicious and suitable for your dietary needs can be a bit of a challenge. Fortunately, chicken noodle soup is one of those classic dishes that can be easily modified to fit a diabetic-friendly diet without sacrificing flavor. Here are 10 of the yummiest chicken noodle soup recipes that are perfect for diabetics.
1. Classic Low-Carb Chicken Noodle Soup
This version of the classic chicken noodle soup uses zucchini noodles (or “zoodles”) instead of traditional pasta. Zoodles are low in carbs, making this recipe perfect for diabetics who are watching their carbohydrate intake. It’s packed with tender chicken, flavorful broth, and plenty of veggies like carrots and celery, making it both nutritious and delicious.
Ingredients:
- 2 medium zucchini, spiralized into noodles
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Add the chicken breasts, chicken broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot, shred it using two forks, and return it to the pot.
- Add the zucchini noodles and cook for an additional 3-4 minutes until they are just tender.
- Season with salt and pepper to taste. Remove the bay leaf and serve the soup hot, garnished with fresh parsley.
2. Creamy Chicken Noodle Soup with Cauliflower
For a creamy twist on the traditional recipe, try this version that substitutes regular noodles with cauliflower rice. The cauliflower adds a hearty texture without the extra carbs, and the soup gets its creamy consistency from a low-fat, dairy-free option like almond milk. This soup is rich in flavor and perfect for those cold winter nights.
Ingredients:
- 1 small head of cauliflower, riced
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups low-sodium chicken broth
- 2 cups unsweetened almond milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh dill, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables are soft, about 5 minutes.
- Add the chicken thighs, chicken broth, thyme, and almond milk to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes, or until the chicken is tender.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Stir in the cauliflower rice and cook for an additional 5 minutes until the cauliflower is tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh dill.
3. Spicy Chicken Noodle Soup with Shirataki Noodles
If you like a little kick in your soup, this spicy chicken noodle soup is the way to go. Shirataki noodles are a great low-carb alternative that works well in this recipe. Combined with chicken, bell peppers, jalapeños, and a hint of lime, this soup is both refreshing and warming, with a spicy twist that makes it extra satisfying.
Ingredients:
- 1 pack shirataki noodles, drained and rinsed
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 jalapeño, sliced (optional)
- 4 cups low-sodium chicken broth
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, bell pepper, and jalapeño, and sauté until softened, about 5 minutes.
- Add the chicken breasts, chicken broth, cumin, chili powder, and lime juice. Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is fully cooked.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Add the shirataki noodles and cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
4. Herbed Chicken and Vegetable Soup
This herbed chicken and vegetable soup is packed with fresh herbs like thyme and rosemary, giving it a vibrant, aromatic flavor. The noodles are replaced with spaghetti squash, which not only cuts down on the carbs but also adds a unique texture that pairs perfectly with the tender chicken and flavorful broth.
Ingredients:
- 1 spaghetti squash, cooked and shredded
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.
- Add the chicken thighs, chicken broth, thyme, and rosemary to the pot. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until the chicken is tender.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Stir in the cooked and shredded spaghetti squash and cook for an additional 5 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
5. Lemon-Ginger Chicken Noodle Soup
For a soup that’s as invigorating as it is soothing, try this lemon-ginger chicken noodle soup. The zesty lemon and warming ginger make for a refreshing combination that’s also great for digestion. Using whole-grain noodles keeps the carb count lower and adds a nutty flavor that complements the chicken and ginger beautifully.
Ingredients:
- 4 oz whole-grain noodles
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 3 carrots, sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the whole-grain noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, grated ginger, carrots, and celery, and sauté until the vegetables are soft, about 5 minutes.
- Add the chicken breasts, chicken broth, thyme, and lemon juice to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes until the chicken is fully cooked.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Stir in the cooked noodles and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
6. Hearty Chicken and Barley Soup
Barley is a whole grain that’s high in fiber and lower in carbs than traditional pasta, making it an excellent choice for diabetics. This hearty chicken and barley soup is loaded with vegetables, lean chicken breast, and seasoned with bay leaves and thyme, making it a wholesome and filling meal that’s perfect for lunch or dinner.
Ingredients:
- 1/2 cup pearl barley
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.
- Add the chicken thighs, chicken broth, barley, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and let it simmer for 30-35 minutes until the chicken is cooked and the barley is tender.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
7. Garlic Chicken and Kale Soup
For a nutrient-dense soup that’s bursting with flavor, try this garlic chicken and kale soup. Kale is a superfood that’s low in carbs but high in vitamins and minerals. The addition of garlic not only boosts flavor but also offers health benefits like improving heart health and reducing blood sugar levels. Instead of noodles, this recipe uses thinly sliced cabbage, which adds a satisfying crunch.
Ingredients:
- 4 oz thinly sliced cabbage
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chopped kale
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and cabbage, and sauté until the vegetables are tender, about 5 minutes.
- Add the chicken breasts, chicken broth, thyme, and kale to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes until the chicken is fully cooked and the kale is tender.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
8. Miso Chicken Noodle Soup
For an Asian-inspired twist on chicken noodle soup, this miso chicken noodle soup is a must-try. Miso paste adds a deep, umami flavor to the broth, while soba noodles (made from buckwheat) keep the carb count in check. The soup is rounded out with chicken, shiitake mushrooms, and bok choy, making it both flavorful and nutritious.
Ingredients:
- 4 oz soba noodles
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons miso paste
- 4 cups low-sodium chicken broth
- 4 oz shiitake mushrooms, sliced
- 4 cups chopped bok choy
- 1 teaspoon soy sauce (optional)
- Salt and pepper to taste
- Fresh green onions, chopped (for garnish)
Instructions:
- Cook the soba noodles according to package instructions. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and mushrooms, and sauté until the vegetables are tender, about 5 minutes.
- Add the chicken thighs, chicken broth, miso paste, and bok choy to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes until the chicken is fully cooked.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Stir in the cooked soba noodles and soy sauce (if using). Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.
9. Slow-Cooker Chicken and Quinoa Soup
Quinoa is a low-carb, high-protein alternative to noodles that works beautifully in this slow-cooker chicken soup. The soup is slow-cooked with chicken, quinoa, carrots, celery, and a medley of spices, allowing the flavors to meld together into a rich, comforting broth. It’s a great set-it-and-forget-it recipe that’s perfect for busy weeknights.
Ingredients:
- 1/2 cup quinoa, rinsed
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Place the quinoa, chicken breasts, onion, garlic, carrots, celery, chicken broth, bay leaf, and thyme into a slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the quinoa is tender.
- Remove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
10. Coconut Curry Chicken Noodle Soup
For a soup that’s both exotic and comforting, try this coconut curry chicken noodle soup. The coconut milk adds a creamy richness, while curry powder and ginger give the soup a warming spice. Instead of traditional noodles, this recipe uses spiralized butternut squash, which is lower in carbs and adds a sweet, nutty flavor that pairs perfectly with the curry.
Ingredients:
- 1 small butternut squash, spiralized into noodles
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons curry powder
- 4 cups low-sodium chicken broth
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat coconut oil in a large pot over medium heat. Add the chopped onion, garlic, grated ginger, and red bell pepper, and sauté until the vegetables are soft, about 5 minutes.
- Add the chicken thighs, chicken broth, curry powder, and coconut milk to the pot. Bring to a boil, then reduce heat and let it simmer for 20 minutes until the chicken is fully cooked.
- Remove the chicken from the pot, shred it with two forks, and return it to the pot.
- Stir in the spiralized butternut squash and cook for an additional 5 minutes until the noodles are tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Conclusion
Eating well while managing diabetes doesn’t mean you have to sacrifice flavor or comfort. These chicken noodle soup recipes are all designed with diabetics in mind, offering low-carb alternatives and nutrient-rich ingredients that are both delicious and satisfying. Whether you prefer a classic taste or something with a bit of a twist, there’s a soup here for everyone. Enjoy these wholesome bowls of goodness throughout the fall and winter months, and stay warm and healthy!
