Keto Chicken Noodle soup
Embark on a culinary journey with our Keto Chicken Noodle Soup—a symphony of flavors crafted for those embracing the keto lifestyle. This delightful creation marries the richness of shredded chicken with the wholesome goodness of carrots, celery, and onions, all embraced by the comfort of low-carb Shirataki fettuccine noodles. Indulge in a bowl of this keto masterpiece that offers a mere 2g NET CARBS per cup. From preparation to the first soul-warming sip, every step is a celebration of health and taste.
This keto noodle chicken soup is one of the best keto soup recipes you can make. It’s incredibly flavorful, super filling, and, oh-so-healthy. And you don’t have to skip the noodles to make this chicken soup keto either, since there are some fantastic low carb options out there. In fact, each cup of this stuff has literally just 2g NET CARBS – and that’s including the noodles!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Keto Low carb
INGREDIENTS
2 Tablespoons (28g) olive oil
1 Cup (125g) carrots (about 3 medium carrots)
1 Cup (100g) celery (around 2 stalks)
⅔ Cup (150g) yellow onion (1 medium or 2 small)
2 (5g) Garlic cloves
64 oz. (19L) chicken broth
2 Bay leaves
1 Teaspoon dried thyme
½ Teaspoon dried oregano
16 oz. (552g) Shirataki fettuccine noodles
2 (375g) Cups shredded chicken
Salt and pepper to taste
INSTRUCTIONS
- De-skin the rotisserie chicken, add the white meat to a large bowl, and thoroughly shred the meat with two forks – or a hand mixer. Alternatively, you can make shredded chicken from scratch.
- Once the chicken is shredded, peel the carrots, and cut them into ¼ inch thick circles.
- Then, trim the tops and ends off of the celery, and cut them into ½ inch thick u shaped pieces.
- Remove the skins from the onions, cut off the ends, and dice them into small pieces.
- Add all of those veggies to a large bowl, and set them aside.
- Next, remove the skin from the garlic, mince it, add it to a small bowl, and set it aside.
- Now, strain the noodles in a sieve, and wash them under hot water. By the way, you’ll want to add a little salt – around ½ a tablespoon – to your noodles as you’re washing/straining them. Then, when you’ve thoroughly rinsed them, you can set them aside.
- Now, in a large stockpot, add the olive oil, and heat it over medium-high heat until it’s hot.
- Then, add the celery, onions, and carrot to the pot. Sauté for about 8-10 minutes, or until the vegetables soften, and make sure to stir the veggies throughout the process.
- Once the vegetables are soft, add the garlic to the pot and sauté it until it becomes fragrant – around 2 to 3 minutes.
- Then, when the garlic has become fragrant, add the chicken broth, rinsed shirataki noodles, bay leaves, oregano, thyme, and black pepper.
- Bring everything to a boil, and allow the soup to boil for about 5 minutes or until the vegetables are tender to the touch of a fork.
- Once the vegetables are tender, add the shredded chicken, and boil for another 2 to 3 minutes – or until the chicken is warm.
- Taste the soup and add salt, pepper, and seasonings to taste.
- Remove the bay leaves, and serve immediately.
NUTRITION
- Serving Size: 1 serving
- Calories: 95 calories
- Fat: 3.5
- Carbohydrates: 3
- Fiber: 1
- Protein: 12
Conclusion: Savor the Symphony
In conclusion, our Keto Chicken Noodle Soup invites you to savor a symphony of flavors meticulously crafted for the discerning keto enthusiast. From the rich tones of shredded chicken to the vibrant melodies of vegetables and the comforting notes of Shirataki noodles, every element plays a crucial role. Indulge in this keto creation—a culinary masterpiece that transforms soup into an experience. Whether relished alone or shared with loved ones, each spoonful is a celebration of health and taste. Savor the symphony, embrace the keto lifestyle, and let the Keto Chicken Noodle Soup become a cherished part of your culinary repertoire.