Chicken Noodle Soup
Warm up with our Chicken and Shirataki Noodle Soup—a wholesome twist on a classic favorite! This hearty soup combines tender bone-in chicken thighs, fresh vegetables, and low-carb shirataki noodles, all simmered in a rich bone broth infused with aromatic turmeric and bay leaves.
4 - 6
Serving size
45
Chicken
Detox
Keto-Friendly
Ingredients
Fresh:
2 pounds bone-in chicken thighs (about 8 thighs)
3 carrots, sliced into rounds
3 celery stalks, sliced into half-moons
1 onion, chopped
4 garlic cloves, diced
1 teaspoon turmeric, grated
6 cups bone broth
2 packages shirataki angel hair noodles
Chopped fresh parsley (for garnish)
Staple:
2 tablespoons grass-fed butter
2 bay leaf
2 teaspoons salt (to taste; usingNatural Redmond Real Salt)
1 teaspoon freshly ground black pepper(to taste)
Free-range organic meat and organic non-gmo veggies are linked where available
4 - 6
Serving size
Directions
Print RecipeSeason the Chicken:
1. Season both sides of the chicken thighs with salt and pepper.
Sauté the Vegetables:
2. In a large pot or Dutch oven, melt the grass-fed butter over medium-high heat.
3. Add the chopped onion, carrots, and celery to the pot.
4. Sauté for 5 minutes until the vegetables are softened.
5. Add the minced garlic and grated turmeric; sauté for an additional 1 minute until fragrant.
Simmer the Soup:
6. Add the seasoned chicken thighs to the pot, nestling them among the vegetables.
7. Add the bay leaf and pour in the bone broth and add salt and pepper.
8. Bring the mixture to a boil, then reduce heat to medium-low, cover, and let it simmer for 15 minutes, ensuring the chicken is cooked through.
Prepare the Shirataki Noodles:
9. While the soup is simmering, drain and rinse the shirataki noodles thoroughly under cold water.
10. Set aside to drain completely.
Shred the Chicken:
11. After 15 minutes, remove the chicken thighs from the pot and allow them to cool slightly.
12. After chicken cools, remove the meat from the bones, discarding the skin and bones.
13. Shred the chicken into bite-sized pieces and return it to the pot.
Add the Noodles:
14. Stir the drained shirataki noodles into the soup.
15. Let them heat through for about 2-3 minutes.
Season and Serve:
16. Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.
17. Remove the bay leaf before serving.
18. Ladle the soup into bowls, garnish with chopped parsley and enjoy your hearty Chicken Noodle Soup!
Total Macros:
Calories: 388.5
Protein: 40.3g (✔️Over 30g)
Carbs: 7.7g
Fat: 22.3g
Nutrition Facts:
Chicken Thighs: Rich in Protein: Chicken thighs provide high-quality protein essential for muscle growth and repair.
Carrots, Celery, and Onions:
Carrots: High in beta-carotene, which the body converts to vitamin A, supporting vision and immune function.
Celery: Contains antioxidants and fiber, promoting digestive health.
Onions: Rich in sulfur compounds and antioxidants that may have anti-inflammatory effects.
Garlic: Immune Booster: Garlic has compounds that enhance immune function and may reduce the severity of common illnesses.
Turmeric: Anti-Inflammatory Properties: Curcumin, the active ingredient in turmeric, has potent anti-inflammatory and antioxidant effects.
Bone Broth: Supports Joint Health: Contains collagen and gelatin, which are beneficial for joint and gut health.
Shirataki Noodles: Low in Calories and Carbs: Made from konjac yam, these noodles are low in calories and carbohydrates, making them suitable for low-carb diets.
High in Fiber: Contain glucomannan, a soluble fiber that can aid indigestion and promote a feeling of fullness.
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