Chicken Keto-Noodle Soup
Keep warm with this delicious chicken keto-noodle soup. The egg noodles in this recipe are amazing! If you cook the chicken ahead of time in a slow cooker or make/buy a rotisserie chicken, you can make this soup in less than an hour. All of the carbs except for 1g comes from the vegetables in this recipe!
TOTAL TIME: 1 hr (this does not include the time needed to cook the shredded chicken)
Organic Chicken - 3-6 oz, cook ahead of time or buy a rotisserie chicken at your local market
Organic Chicken Broth - 2-3 cups
Safflower Oil - 1 tablespoon
Celery - 1/2 cup
Carrots - 1/2 cup
Onions - 1/2 cup
Parsley - for garnish
Salt - to taste - about 1 teaspoon
Eggs - 2 large
Cream Cheese - 1 oz.
Spices - onion powder, garlic powder - you can be creative!
When you are making soup, you should always start with "sweating" the vegetables. This means that you are going to cook the vegetables on low heat in a little bit of oil to bring out all of the yummy flavors. You can sweat your vegetables for 5-10 minutes on medium-low. Try not to get any color on the vegetables, you can do this by cooking it low and slow.
Add chicken broth. Add chicken. Salt to taste. Let simmer for 30 mins.
Preheat oven to 350 degrees.
In a food processor or a blender, mix together eggs and cream cheese and spices.
Get a small deep dish. 8x8 works great.
Line the dish with parchment paper. The parchment paper is used for easy clean up and removal of mixture from the dish.
Pour mixture into the dish. This will be a very thin layer. It will firm up. Gently place the mixture into the oven.
Bake for 12-15 minutes or until the mixture is firm.
Let cool before slicing into noodles. Add noodles to soup.
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***Always consult a professional before making any significant changes to your health.