Chicken Keto-Noodle Soup

INGREDIENTS:

For Soup

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

For Noodles

Eggs - 2 large

Cream Cheese - 1 oz.

Spices - onion powder, garlic powder - you can be creative!

DIRECTIONS:

For Soup

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.

For Noodles

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. 

Enjoy!