Keto Chicken Soup
ChefRhonda PlataDifficultyBeginnerThis low-carbohydrate chicken, vegetable, and palmini noodle soup is perfect for colder weather, and if you're looking for ideas for your leftover Thanksgiving turkey, it works just as well, in place of chicken. This soup can be made ahead of time and stored in the refrigerator for one week.
Serving Size 1 1/2 cups
Servings 8
Net Carbs
- Amount Per Serving
- Calories 127
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 13g26%
* 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 the uncooked chicken breasts in pot with water and boil until cooked through, about 18 minutes. Shred and set aside.
In a large pot add the butter and melt. Add the carrots and celery and cook for 5 minutes.
Add the broth, water, spices and bouillon, and bring to a boil.
Add the chicken and palmini noodles. Bring back to a boil and cook 8 to 10 minutes. Serve hot and enjoy!
Ingredients
Ingredients
Directions
Directions
Place the uncooked chicken breasts in pot with water and boil until cooked through, about 18 minutes. Shred and set aside.
In a large pot add the butter and melt. Add the carrots and celery and cook for 5 minutes.
Add the broth, water, spices and bouillon, and bring to a boil.
Add the chicken and palmini noodles. Bring back to a boil and cook 8 to 10 minutes. Serve hot and enjoy!
