Low Carb Chicken Noodle Soup

Name: Low Carb Chicken Noodle Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 6

Ingredients

Onions, raw, 1 cup, choppedCarrots, raw, 1 cup, slicesCelery, raw, .5 cup, dicedGarlic, 2 tsp Ground tumeric, 1 tsp College Inn Chicken Broth - 99% Fat Free, 4 cupsWater, 2 cupsTyson Premium Chunk White Chicken (12.5 oz can), drain the water.House Food Tofu Shirataki Fettuccine Noodles, 8 oz packageEVOO, 1 tbsp Herbs - Dried - Herbs De Provence, 20 gramsGinger Root, 2 tsp (optional)Kale - Glory chopped kale, fresh, 1 cup (optional)

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

Servings Per Recipe: 6

Nutritional Info 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

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