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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.1
  • Total Fat: 4.1 g
  • Cholesterol: 30.0 mg
  • Sodium: 854.3 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 15.3 g

View full nutritional breakdown of Low Carb Chicken Noodle Soup calories by ingredient
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Low Carb Chicken Noodle Soup

Submitted by: GLORYSTORY
Low Carb Chicken Noodle Soup

Introduction

Low fat, Low Carb, Low Fat, but otherwise Perfect Winter Meal! Low fat, Low Carb, Low Fat, but otherwise Perfect Winter Meal!
Number of Servings: 6

Ingredients

    Onions, raw, 1 cup, chopped
    Carrots, raw, 1 cup, slices
    Celery, raw, .5 cup, diced
    Garlic, 2 tsp
    Ground tumeric, 1 tsp
    College Inn Chicken Broth - 99% Fat Free, 4 cups
    Water, 2 cups
    Tyson Premium Chunk White Chicken (12.5 oz can), drain the water.
    House Food Tofu Shirataki Fettuccine Noodles, 8 oz package
    EVOO, 1 tbsp
    Herbs - Dried - Herbs De Provence, 20 grams
    Ginger Root, 2 tsp (optional)
    Kale - Glory chopped kale, fresh, 1 cup (optional)

Tips

You could also use a rotisserie chicken in place of the canned chicken. But I keep most of these ingredients on the shelf or freezer for those days when I really need a pick me up.


Directions

Soak the noodles while you Saute onion and garlic with 1 tbsp of EVOO, once soft, add carrots and celery, stir, add a bit of water, then the chicken, tumeric and all of the chicken broth. Bring to a boil and then add the rest of the water, spices and noodles. Once you've got a good boil for 5 minutes, cover, turn off the heat.

Serving Size: Makes about 4 bowls of soup






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