Keto Chicken Noodle Soup
This keto chicken noodle soup recipe is a healthy, low-carb, gluten-free twist on a classic comfort food. Packed with flavor and nutrients, it's the perfect meal for any occasion.
Servings: 6 servings
Calories: 269kcal
Ingredients
- 2 tablespoons Olive Oil
- 1 small Onion diced
- 1 cup Celery diced
- 4 cloves Garlic finely chopped
- 1 pound Chicken Thighs
- 6 cups Chicken Broth (Chicken stock will work if you don't have broth on hand)
- 1 packet Shirataki Noodles rinsed and drained
- 1 ounce Baby Spinach
- ¼ teaspoon White Pepper ground
- Salt to taste
Instructions
- Place a large saucepan over medium heat, add the oil, onion, celery, and garlic. Saute for 2-3 minutes, until the onion has softened.2 tablespoons Olive Oil, 1 small Onion, 1 cup Celery, 4 cloves Garlic
- Add the chicken thighs and chicken stock, and stir well.1 pound Chicken Thighs, 6 cups Chicken Broth
- Bring to a simmer, add a lid, and cook for 20 minutes. Until the chicken is tender.
- Remove the chicken from the soup and shred.
- Add the chicken back to the soup along with the noodles. Bring back to a simmer then remove from the heat.1 packet Shirataki Noodles
- Add the pepper and spinach leaves and stir through until they have wilted.1 ounce Baby Spinach, ¼ teaspoon White Pepper
- Taste and add salt, if needed.Salt
- Ladle into bowls and serve hot.
Notes
STORING: Chicken noodle soup can be stored in the fridge for up to four days. It is a great recipe because it can be made in bulk and stored in the freezer for up to three months. When freezing, it is recommended to leave the noodles out and add them to the soup when reheating.
Nutrition
Serving: 150g | Calories: 269kcal | Carbohydrates: 3g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 420mg | Potassium: 502mg | Fiber: 1g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg
