Chicken Noodle Soup (Keto/Low Carb/Gluten Free)
As good as mom’s chicken noodle soup
Did you grow up eating chicken noodle soup? What was it like? While we didn’t have the exact same thing in India, I think everyone grew up with some kind of chicken soup. I’ve never been a huge fan of noodles so I’ve probably not eaten a lot of them. But this is one warm, comforting and nourishing bowl of soup. I hope you will try it.
Low carb noodle options
I’m just using some store bought low carb noodles. This is a brand called Low Karb (https://www.lokarb.com/). However there are tons of options in the market today. And if you feel like none of these are worth it. You can use a spiralizer and make your own Zucchini noodles. In fact if you don’t have one you can still make them. In one of my old videos for Keto pasta I show you how to do it. This can be cooked in the broth in just two minutes.
You can also add a lot more things to this soup based on your personal tastes. Throw in some soya sauce and sesame oil to give it a more Asian flavour. Maybe a chilli and some paprika and it’s more like Hungarian chicken soup. Throw in some tumeric and garam masala and it’s got an Indian flavour.
Nutrition Info
Nutrition InfoI really haven’t calculated it. Too complex and too many variables so I would recommend using a generic listing or weight out the meat, vegggies and soup. Then use a generic listing to add it all up. Either way as long as you have about 100g of chicken meat that’s 31g of protein.
Chicken Noodle Soup (Keto/Low Carb/Gluten Free)
Ingredients
- 1 Whole Chicken
- 2 Bay leaves
- 10 Whole Peppercorns
- 1 Onion
- 2 Cloves of Garlic 4 cloves if it's small sized garlic
- a bunch fresh dill you can use parsley or cilantro as well
- 1 Liter Water use more if you want to make more soup
- Salt to Taste
- 200 grams Mixed veggies use any veggies you like, you can even use more than 200g no problemo
- 1 packet Keto/Low Carb Noodles You can also just use zucchini noodles
- Pepper to taste
- 1 Tbsp Chopped Dill you can also use parsley or cilantro
- 1 Tsp olive oil
Instructions
- Heat the olive oil in your dutch oven or any heavy bottom saucepan.
- Then place the chicken in the pot and sear it on all sides. If you can get the skin to brown a bit that will give you a nice roast flavour.
- Add the bay leaves, peppercorns, onion, garlic, bunch of dill, salt and water and boil the chicken on a low heat for about 45 minutes till it's cooked all the way through.
- Remove the chicken from the pot and let it cool. Remove the onion and dill from the pot as well. You can leave the peppercorns in as they taste great and you want to remove the garlic, squash it and add it back. If you don't like garlic skip this step.
- Now using a ladle remove any scum and excess chicken fat that is floating on top of the soup.
- Now turn the soup back on and once it comes to a gentle simmer add in your vegetables. If they are frozen ones they will not take long to cook. If they are raw cook till they are tender.
- Meanwhile shred the chicken once it's cooled down and add it to the soup once the vegetables are cooked. Also add in the low carb noodles.
- Bring the soup to a boil, add the fresh pepper, fresh dill and turn off the heat. Taste for season and adjust accordingly.
- Serve in a bowl!
This is how I make my home made chicken noodle soup, although I cook my chicken longer to get as much flavor out of it as possible. When the chicken is done, I pull the meat off the chicken and throw the bones, carcass back into the pot to cook longer. When I feel I have gotten as much flavor out of the chicken carcass, I pull it out, and proceed with your recipe. It’s wonderful, and comforting on a cold winter day.