Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Indulge in the comforting embrace of our Keto Chicken Noodle Soup, a culinary masterpiece that seamlessly combines rich flavors with the health-conscious elegance of a low-carb lifestyle. This recipe stands out as one of the best keto soup options, offering incredible taste, utmost satisfaction, and a mere 2g NET CARBS per cup—noodles included! Join us on a delightful journey through the preparation of this wholesome and satisfying keto-friendly dish.
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:
- Prepare the Chicken:
De-skin the rotisserie chicken, shred the white meat thoroughly with two forks, or use a hand mixer. Alternatively, prepare shredded chicken from scratch.
- Vegetable Preparation:
Peel and slice carrots into ¼-inch circles.
Trim celery into ½-inch u-shaped pieces.
Dice onions into small pieces.
Mince garlic.
- Shirataki Noodles:
Strain and rinse Shirataki noodles under hot water. Add a pinch of salt while washing.
- Cooking Process:
Heat olive oil in a large stockpot over medium-high heat.
Sauté celery, onions, and carrots until vegetables soften (8-10 minutes), stirring consistently.
Add minced garlic, sauté until fragrant (2-3 minutes).
- Assembling the Soup:
Add chicken broth, rinsed Shirataki noodles, bay leaves, oregano, thyme, and black pepper.
Bring to a boil and let it simmer for 5 minutes until vegetables are tender.
Add shredded chicken, boil for an additional 2-3 minutes until chicken is warm.
Season with salt, pepper, and additional seasonings to taste.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE\
Remove bay leaves and serve immediately.
Additional Tips:
Customization: Feel free to add herbs or spices like rosemary or turmeric for additional flavor.
Garnish: Sprinkle fresh herbs like parsley on top before serving for a burst of freshness.
Storage: This soup can be stored in the refrigerator for a few days, making it an ideal meal-prep option.
Indulge in this Keto Chicken Noodle Soup as a testament to the harmonious marriage of health-conscious choices and culinary delight. Whether you’re embracing the keto lifestyle or simply seeking a delicious and nutritious meal, this soup is a delightful addition to your repertoire. Savor the warmth and goodness in each spoonful, and relish the joy of a bowl filled with comfort and flavor.
KETO CHICKEN NOODLE SOUP
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!
Keto Chicken Noodle Soup: A Flavorful and Nourishing Delight
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
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE