Keto Chicken Soup

Yields8 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

This 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.

Ingredients

1 lb chicken breast, cooked and shredded

2 tbsp butter

2 cups carrots, sliced

2 cups celery, chopped

2 qts chicken broth

2 cups water

1 tsp minced garlic

1 tsp dried rosemary

1 tsp dried parsley

1 tsp dried thyme

1 tsp dried garlic

1 bay leaf

1 ⅓ tbsp chicken bouillon

1 ½ lbs palmini noodles

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!

Nutrition Facts

8 servings

Serving size

1 1/2 cups

Amount per serving
Calories127

% Daily Value *
Total Fat 1g2%
Protein 13g
Total Carbohydrate 6g3%

Net Carbohydrate 5g2%

Dietary Fiber 1g4%

Total Sugars 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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