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Keto Chicken Noodle Soup

Keto Chicken Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil or avocado oil
  • 1 small onion, diced
  • 2 celery ribs, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crumbled
  • 1 bay leaf
  • 2 cups cooked shredded chicken
  • 2 (7-8 oz) packages shirataki noodles, rinsed and drained
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for serving

Method
 

  1. Heat the oil in a large pot over medium heat. Add onion, celery, and carrots. Cook 5 minutes until softened. Stir in garlic and cook 1 minute.
  2. Pour in chicken broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low. Simmer 10 minutes.
  3. Meanwhile, drain and rinse the shirataki noodles under cold water for 1 to 2 minutes. Pat dry with paper towels.
  4. Stir the shredded chicken and rinsed noodles into the broth. Simmer 5 minutes, until heated through.
  5. Remove bay leaf. Season with salt and pepper. Ladle into bowls and top with parsley. Serve hot.

Notes

For the freshest noodle texture, store the noodles separately from the broth and add them just before reheating. If you swap in zucchini noodles, add them during the last 2 minutes of cooking and serve right away.