Introduction: Embrace the cozy comfort of a warm bowl of soup without compromising your ketogenic lifestyle with our Keto Chicken Noodle Soup recipe. Bursting with flavor and packed with wholesome ingredients, this nourishing soup is the perfect remedy for chilly days or when you’re in need of a hearty meal. With tender chicken, low-carb noodles, and a rich broth, each spoonful offers a comforting hug from within. Plus, it’s so easy to make that you’ll want to enjoy it all year round.

Ingredients: For the soup:

  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 bay leaf
  • 8 cups of chicken broth
  • 2 cups of shredded cooked chicken
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

For the keto noodles:

  • 2 large eggs
  • 1 cup of almond flour
  • 1 tablespoon of psyllium husk powder
  • Pinch of salt

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
  2. Add the diced carrots and celery to the pot, and continue to sauté for another 5 minutes, until the vegetables are slightly tender.
  3. Stir in the dried thyme, dried rosemary, and bay leaf, and cook for another minute to allow the herbs to become fragrant.
  4. Pour in the chicken broth and bring the soup to a simmer. Let it simmer for 10-15 minutes to allow the flavors to meld together.
  5. While the soup is simmering, prepare the keto noodles. In a mixing bowl, whisk together the eggs, almond flour, psyllium husk powder, and a pinch of salt until a thick dough forms.
  6. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness. Use a sharp knife or pizza cutter to cut the dough into thin strips resembling noodles.
  7. Once the soup has simmered, add the shredded cooked chicken to the pot and let it heat through for a few minutes. Season the soup with salt and pepper to taste.
  8. Carefully drop the keto noodles into the simmering soup, stirring gently to prevent them from clumping together. Let the noodles cook for 5-7 minutes, until they are tender.
  9. Remove the bay leaf from the soup and discard. Taste and adjust the seasoning if needed.
  10. Ladle the Keto Chicken Noodle Soup into bowls and garnish with chopped fresh parsley before serving.

Introduction: Embrace the cozy comfort of a warm bowl of soup without compromising your ketogenic lifestyle with our Keto Chicken Noodle Soup recipe. Bursting with flavor and packed with wholesome ingredients, this nourishing soup is the perfect remedy for chilly days or when you’re in need of a hearty meal. With tender chicken, low-carb noodles, and a rich broth, each spoonful offers a comforting hug from within. Plus, it’s so easy to make that you’ll want to enjoy it all year round.

Ingredients: For the soup:

  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1 bay leaf
  • 8 cups of chicken broth
  • 2 cups of shredded cooked chicken
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

For the keto noodles:

  • 2 large eggs
  • 1 cup of almond flour
  • 1 tablespoon of psyllium husk powder
  • Pinch of salt

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
  2. Add the diced carrots and celery to the pot, and continue to sauté for another 5 minutes, until the vegetables are slightly tender.
  3. Stir in the dried thyme, dried rosemary, and bay leaf, and cook for another minute to allow the herbs to become fragrant.
  4. Pour in the chicken broth and bring the soup to a simmer. Let it simmer for 10-15 minutes to allow the flavors to meld together.
  5. While the soup is simmering, prepare the keto noodles. In a mixing bowl, whisk together the eggs, almond flour, psyllium husk powder, and a pinch of salt until a thick dough forms.
  6. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness. Use a sharp knife or pizza cutter to cut the dough into thin strips resembling noodles.
  7. Once the soup has simmered, add the shredded cooked chicken to the pot and let it heat through for a few minutes. Season the soup with salt and pepper to taste.
  8. Carefully drop the keto noodles into the simmering soup, stirring gently to prevent them from clumping together. Let the noodles cook for 5-7 minutes, until they are tender.
  9. Remove the bay leaf from the soup and discard. Taste and adjust the seasoning if needed.
  10. Ladle the Keto Chicken Noodle Soup into bowls and garnish with chopped fresh parsley before serving.

Nutritional Information:

  • Calories per serving: 250
  • Total Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 80mg
  • Sodium: 700mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 20g

Smart Weight Watchers (WW) Points: Each serving of this Keto Chicken Noodle Soup is 5 SmartPoints on the Weight Watchers program.

Conclusion: Warm your soul and nourish your body with our Keto Chicken Noodle Soup, a comforting twist on a classic favorite that’s perfect for anyone following a low-carb lifestyle. With tender chicken, flavorful vegetables, and keto-friendly noodles, this soup is a delicious way to satisfy your cravings while staying on track with your dietary goals. Whether enjoyed as a hearty lunch, a satisfying dinner, or a soothing remedy for colds and flu, this recipe is sure to become a staple in your kitchen. So, grab a spoon and savor the comforting goodness of this keto-friendly soup – it’s a bowlful of happiness in every bite.