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This recipe came from wanting something nourishing for when you’re feeling ill and when I was a kid it was always a chicken noodle soup my grandmother would make me. It wasn’t a traditional kind, she would actually add a few chicken drumsticks into the broth she made and then put some egg noodles in at the end. She would then strip the meat off the drumsticks and add it back in.
Since then I’d made lots of different kinds of chicken noodle soups, but this kind was always one I found very nourishing and wholesome. It’s similar to the one my grandmother made but with vegetables and extra flavourings added in.
I’ve also used chicken bone broth in this recipe, which is what a lot of people drink when they’re sick. It really is full of nutrients, great for healing the gut and if you’re not able to keep food down, the clear broth is brilliant for giving you some nourishment. However if you don’t have any chicken bone broth you can sub in regular chicken stock for this recipe.
This Low Carb Chicken Noodle Soup really is very simple, yet tasty and easy to make, perfect for if you’re feeling sick. You can change up the vegetables and use different ones if you like and also leave out the noodles if you prefer.
The noodles used are konjac noodles also known sometimes as shirataki or konyakku. You can buy these in supermarkets, online or in some Asian grocery shops. They are very similar in look and taste to rice noodles rather than the egg noodles my grandmother used to use, but they have no carbs and are made using the konjac plant, dried and ground to powder, perfect for a low carb diet!
Low Carb Chicken Noodle Soup
Ingredients
- 1 whole chicken
- 1 carrot, finely diced
- 1 onion, finely diced
- 2 sticks celery, finely diced
- 1/2 tbsp butter sub ghee for paleo
- 2 bay leaves
- 3 tbsp fresh chopped dill
- 2 cubes garlic paste or sub 2 tsp minced garlic
- 2 l chicken bone broth
- 2 packets spaghetti style konjac noodles
- salt
- pepper
Instructions
- Remove noodles from packets, drain and wash well with hot water, then cold. Drain again.
- Heat butter in Instant Pot with saute function or on stovetop in a large pot. Add carrot, celery, onion and garlic. Saute vegetables. Add bay leaves and chicken bone broth. Add in and stir through chopped dill.
- Wash your chicken and place inside the chicken bone broth. Add konjac noodles. Set to pressure cook for 30 minutes or simmer 1 hour 20 minutes on stovetop covered with a lid.
- If using Instant Pot or pressure cooker allow to cool naturally before removing the lid. Remove the chicken and when cool enough to handle, strip the meat from the bones and shred. Add back into the pot and stir through. Serve. You can sprinkle some more fresh chopped dill over the top.
Notes
Nutrition
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