Keto Chicken Noodle Soup
Shredded chicken and shirataki noodles simmer in a creamy broth with celery, onions, and mushrooms for a low-carb take on a classic comfort food.
Ingredients
- 2 tablespoons unsalted butter 30g
- 1/2 cup chopped yellow onion 75g
- 1/2 cup chopped celery 50g
- 1 cup sliced white mushrooms 70g
- 1/4 cup matchstick carrots 25g
- 2 teaspoons minced garlic 6g
- 3 cups cooked shredded chicken 375g
- 1/2 teaspoon dried oregano 1g
- 1/2 teaspoon dried thyme 1g
- 5 cups chicken broth 1.2L
- 1 package shirataki fettuccine noodles 8 oz or 225g
- 1/2 cup heavy whipping cream 120ml
- Salt and black pepper to taste
Instructions
- Melt the unsalted butter in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion and celery. Cook for 3 minutes until they start to soften.
- Stir in the sliced mushrooms and matchstick carrots. Cook for another 3 minutes.
- Add the minced garlic, shredded chicken, dried oregano, and dried thyme. Stir and cook for 1 minute.
- Pour the chicken broth into the pot. Drain and rinse the shirataki noodles well, then add them to the broth.
- Season the soup with salt and black pepper. Bring the mixture to a simmer and let it cook for 15 to 20 minutes. If you use raw chicken instead of pre-cooked, ensure the meat reaches a safe internal temperature of 165°F (74°C).
- Reduce the heat to low. Stir in the heavy whipping cream.
- Simmer gently for 5 more minutes. Do not let the soup boil once the cream is added. Serve warm.
Notes
Food safety: Always use a meat thermometer to ensure any poultry reaches a safe internal temperature of 165°F (74°C).
Rinsing the shirataki noodles thoroughly is an important step. Some brands pack the noodles in a liquid that has a mild earthy odor, which goes away completely after a good rinse.
If you prefer a thicker soup, you can stir in a small amount of xanthan gum mixed with water during the last few minutes of cooking.