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!Print
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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