When the temperatures are below zero or you don’t feel well, trust me when I say this low carb chicken noodle soup will hit the spot.
This was my first attempt at making a low carb chicken noodle soup. After doing some research I found that there are some key points to ensuring your soup turns out well.
First you’ll want to use bone in chicken. Of course dark meat will give more flavor and is less likely to dry out while cooking. However, I wanted variety, so I used bone in chicken breasts and chicken legs. In fact, the bones and joints are extremely beneficial in making the broth. To break it down, not only do the bones add another layer of flavor to the broth they also contain amino acids that aid in good gut health. Other benefits include reducing inflammation, boosting our immune system. In addition to reducing symptoms related to asthma, they also help with arthritis and allergies. So, if you happen to roast a chicken, save the bones and freeze them. The more bones you have to add makes the broth more flavorful as it cooks.
Next is the seasonings. For the most part the seasoning is pretty basic with a little salt, pepper, minced garlic, and two bay leaves. However, a friend shared her Abuelitas secret which is to add a little sage. Y’all, sage takes it to the next level! It made the broth so delicious that I wanted to drink it straight from the pot.
Lastly another recipe that’s great on a cold winters night is my spicy chicken and spinach ramen
PrintLow Carb Chicken Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 36 minutes
- Total Time: 46 minutes
- Yield: 4 bowls 1x
- Category: Soup
Ingredients
2 bone in chicken breasts
4 chicken legs
8 oz pack of healthy noodles
1 medium carrot sliced
2 stalks of celery diced
1 tsp himalayan salt
1 tsp cracked pepper
2 garlic cloves minced
2 tbsp olive oil
½ onion diced
1 tsp of sage
2 bay leaves
1 tbsp chopped parsley for garnish
Instructions
- In a large soup pot or dutch oven fill ¾ with water then add the chicken, salt, cracked pepper, bay leaves and sage. Bring to a boil on medium high heat. Once it’s boiling reduce the heat to medium low, cover the pot and simmer for 16 minutes.
- While the chicken is cooking, heat the olive oil in a pan. Add the carrot, celery, onion, salt, pepper and garlic and cook until tender for about 15 minutes. In a large soup pot or dutch oven fill ¾ with water then add the chicken, salt, cracked pepper, bay leaves and sage and bring to a boil.
- Rinse the healthy noodles thoroughly
- Shred the cooked chicken
- Add the vegetables and healthy noodles to the soup pot and simmer for an additional 15 minutes.
- Season more to your taste if needed.
- Remove the bones and serve
Nutrition
- Serving Size: 1 bowl
- Calories: 990
- Sugar: 1g
- Sodium: 510mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Carbohydrates: 2 net
- Fiber: 2g
- Protein: 148g
- Cholesterol: 454mg
Keywords: soup, chicken noodle, chicken, low carb
