Chicken Noodle Soup
ChefRhonda PlataDifficultyBeginnerChicken noodle soup is the ultimate comfort food, and you don't have to give it up if you've switched to a low-carb lifestyle. This recipe uses palmini noodles instead of traditional ones. We use the traditional trio of carrots, celery, and onion as our vegetables in this soup, but experiment with others that you like. Parsnips work here (in small amounts since they tend to be higher in carbs). Or add greens like spinach or kale for a nutrient boost.
Servings 8
Net Carbs
- Amount Per Serving
- Calories 141
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 5g2%
- Dietary Fiber 2g8%
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Place chicken in a pot with water and simmer gently until almost cooked through. Let cool, shred, and set aside.
In a large pot, add butter and melt. Add carrots, onion, and celery and cook for 5 minutes. Add minced garlic and cook for about 1 minute.
Add the broth and spices and bring to a boil.
Add chicken and noodles, bring back to a boil and simmer gently 8-10 minutes. Serve and enjoy!
Ingredients
Ingredients
Directions
Directions
Place chicken in a pot with water and simmer gently until almost cooked through. Let cool, shred, and set aside.
In a large pot, add butter and melt. Add carrots, onion, and celery and cook for 5 minutes. Add minced garlic and cook for about 1 minute.
Add the broth and spices and bring to a boil.
Add chicken and noodles, bring back to a boil and simmer gently 8-10 minutes. Serve and enjoy!
