Keto Chicken Noodle Soup
How to Make It
Step 1
Roughly dice the celery and onion and finely chop the garlic. Heat the olive oil in a large saucepan or Dutch oven over a low/medium heat. Add the celery, onion, garlic and fresh thyme. Sweat gently for 2-3 minutes until tender and fragrant.
Step 2
Add the chicken stock and bring up to a gentle boil. You may use vegetable stock if preferred. You may also add salt and pepper if desired, this will depend on the strength of seasoning already in your stock.
Step 3
Roughly tear or shred the rotisserie/cooked chicken into bite-sized chunks. Add the chicken pieces to the saucepan and stir to combine. Simmer the chicken in the stock for five minutes.
Step 4
Add 1 packed cup of Shirataki noodles to the saucepan. Stir well to combine. Continue to simmer for a further five minutes or until the noodles and chicken are cooked through and piping hot. Serve the soup hot.
Ingredients
- Rotisserie Chicken – 15 ounce
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – 4 cup
- Celery – 2 medium – stalk – 7 1/2″ to 8″ long
- Thyme, Fresh – 2 teaspoon, chopped
- Garlic – 1 clove
- Olive Oil – 1 tablespoon
- Shirataki Noodle by Shirakiku – 200 gram
- White Onion – ½ medium – 2 1/2″ diameter