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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.

keto chicken soup

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
1

Place the uncooked chicken breasts in pot with water and boil until cooked through, about 18 minutes. Shred and set aside.

2

In a large pot add the butter and melt. Add the carrots and celery and cook for 5 minutes.

3

Add the broth, water, spices and bouillon, and bring to a boil.

4

Add the chicken and palmini noodles. Bring back to a boil and cook 8 to 10 minutes. Serve hot and enjoy!

Nutrition Facts

Serving Size 1 1/2 cups

Servings 8


Amount Per Serving
Calories 127
% Daily Value *
Total Fat 1g2%
Total Carbohydrate 6g2%

Net Carbohydrate 5g2%
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.

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