Description
A warming, low-carb chicken soup with shirataki noodles that delivers comfort without the carbs. Perfect for keto and gluten-free diets.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (8-ounce) package shirataki noodles, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant, about 2 minutes.
- Add carrots and celery, cook for another 3 minutes, stirring occasionally.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in shredded chicken, shirataki noodles, thyme, and rosemary. Simmer for 5 minutes.
- Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.
Notes
Shirataki noodles are low in calories and carbs. Rinse them well before using to remove any odor. For a richer flavor, use homemade chicken broth.
Nutrition
- Calories: 220
- Sugar: 4g
- Fat: 10g
- Carbohydrates: 8g
- Protein: 25g