Keto Chicken Noodle Soup (Print-Friendly Version)
Cozy soup with chicken, vegetables, and shirataki noodles in a hearty, savory broth. Perfect for low-carb eating.
# What You’ll Need to Make This:
→ Soup Base
01 -
2 tablespoons unsalted butter
02 -
1/2 medium red onion, finely chopped
03 -
3 cloves garlic, minced
04 -
1 medium carrot, diced
05 -
1 celery stalk, chopped
06 -
900 grams boneless, skinless chicken breast, cubed
07 -
1.4 litres chicken stock, divided
08 -
2 bay leaves
09 -
1 teaspoon fine sea salt
10 -
1 teaspoon ground black pepper
11 -
1/2 teaspoon dried thyme
→ Noodles
12 -
2 packages (2 servings) fettuccine shirataki noodles, prepared
# How to Prepare:
01 -
Heat butter in a medium pot or Dutch oven over medium-low heat. Add chopped red onion and sauté until beginning to turn translucent. Add minced garlic and continue cooking until onions are translucent and garlic is just beginning to brown.
02 -
Incorporate carrot, celery, cubed chicken breast, and 250 ml of the chicken stock. Stir well. Increase heat to medium, cover, and cook for approximately 5 minutes, stirring occasionally, until chicken is mostly cooked through.
03 -
Pour in remaining chicken stock. Add bay leaves, salt, pepper, and dried thyme. Bring to a gentle simmer and cook uncovered for 35 minutes, allowing flavors to develop.
04 -
Stir in prepared shirataki noodles. Continue cooking for an additional 3 minutes. Then remove from heat.
05 -
Remove bay leaves and ladle soup into serving bowls.
# Extra Tips:
01 -
For the best texture, thoroughly rinse shirataki noodles under cold water. Boil in fresh water for 3 minutes, drain, and then pan fry in a dry non-stick pan over medium heat for 5 minutes, stirring to separate strands.