You don’t have to give up chicken noodle soup when you’re trying to lower your carb intake. Thanks to shirataki noodles – an amazing low carb and low calorie pasta substitute that I’m currently obsessed with – you can make so many of your favorite dishes low carb with tastes and textures that are quite convincing. This pot of low carb chicken noodle soup is so close to the real thing that you won’t miss the conventional noodles.
Using a rotisserie chicken from the grocery store, you can have this soup put together in no time. This dish is also a great way to use up any cooked leftover chicken that you have sitting around and don’t want it to go to waste.
I mean, just look at that soup – you’d never know it’s low carb, right? As we move into the colder months of the year, a big ol’ pot of warm chicken noodle soup can be quite the comfort on those dark, chilly evenings. Enjoy!
|Low Carb Chicken Noodle Soup|| |
- 1 TBS unsalted butter
- ½ cup sweet onion, finely chopped
- ½ cup celery, finely chopped
- 4 (14.5 oz) cans reduced sodium chicken broth
- 1 (14.5 oz) can reduced sodium vegetable broth
- 1 cup diced carrots
- 1 tsp Mrs. Dash seasoning (see notes)
- ½ teaspoon dried oregano
- 1 rotisserie chicken, cooked, skin and fat removed, meat shredded (2 -3 cups cooked chicken)
- 1 8oz package Shirataki noodles
- salt and pepper to taste
- In a large soup pot on medium heat, melt the butter and add the chopped celery and onions. Cook until soft and fragrant.
- Add the broths, carrots, Mrs. Dash, and oregano. Bring to a boil and then reduce heat to a low simmer and allow to cook for about 10 minutes.
- While the soup is simmering, discard the water in the package of shirataki noodles and rinse them well with cold water several times until the aroma of the konjac disappeared. If desired, you can chop the noodles into shorter pieces.
- Heat a dry non-stick skillet on medium heat, add the noodles and toss occasionally for about 5 minutes to dry out the noodles a bit.
- Add the chicken and noodles to the soup. Add salt and pepper, taste, and adjust any seasonings as needed. Allow to simmer on low for an additional 15 minutes. Serve warm.
Please note that the sugar in the Nutrition Facts is taking into account the seasoning blends used on the skin of the rotisserie chicken. Even though most of it is removed before the chicken is used in this recipe, there might be some residual sugar/carbs left over so I accounted for that for those of you who have to watch carbs closely. Nutrition facts may vary depending on the exact brands of ingredients that you use, so please only use my labels as a guide!
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