Go Back
–+ servings
Print

Keto Chicken Noodle Soup

Course Mains, Soups
Cooking time 30-60 Minutes
Skill Level Beginner
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 people
Calories 650 kcal

Ingredients

Soup

  • 1 tablespoon avocado oil
  • ½ cup celery chopped
  • ½ cup carrots chopped
  • ½ cup onions chopped
  • 3 cups chicken broth organic
  • 6 ounces chicken organic, cooked, shredded
  • 1 pinch salt
  • Fresh parsley to taste

Noodles

  • 2 eggs large
  • 1 ounce cream cheese
  • Onion powder to taste
  • Garlic powder to taste

Instructions

Noodles

  • Preheat oven to 350 degrees F / 177 degrees C.
  • In food processor or blender, combine 2 eggs, 1 ounce cream cheese, Onion powder to taste, and Garlic powder to taste. Blend until smooth.
    2 eggs, 1 ounce cream cheese, Onion powder to taste, Garlic powder to taste
  • Line 8x8 inch deep dish with parchment paper.
  • Pour egg mixture onto parchment paper and spread evenly.
  • Bake for 12 to 15 minutes or until firm.
  • Let cool before slicing into noodles.

Soup

  • In large pot, heat 1 tablespoon avocado oil over medium-to-low heat.
    1 tablespoon avocado oil
  • Add ½ cup celery, ½ cup carrots, and ½ cup onions. Sauté for 5 to 10 minutes, stirring occasionally, until vegetables are softened and aromatic.
    ½ cup celery, ½ cup carrots, ½ cup onions
  • Stir in 3 cups chicken broth and 6 ounces chicken. Season with 1 pinch salt.
    3 cups chicken broth, 6 ounces chicken
  • Simmer for 30 minutes.
  • Add cooled, sliced noodles to soup.
  • Garnish with Fresh parsley to taste before serving.
    Fresh parsley to taste

Nutrition

Calories: 650kcal | Net carbs: 16g | Fat: 38g | Protein: 55g