Low Carb Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 dash Pepper, black 4 thigh, bone and skin removed Chicken Thigh 2 stalk, large (11"-12" long) Celery, raw 1 cup (8 fl oz) Water, tap 4 serving Nasoya Pasta Zero Plus Shirataki Fettuccine 32 oz Pacific organic Bone Broth, chicken 1 tsp Garlic powder 1 tsp Onion powder .5 cup slices Waterchestnuts (water chestnuts) .5 medium (2-1/2" dia) Onions, raw .5 cup, pieces or slices Mushrooms, fresh
Add 2 cups of Chicken Broth and all chicken to Insta-Pot.
Cook for 10 Minutes
Slice all vegetables and set aside
Once chicken is cooked, pull apart while still in Insta-pot.
Add remaining bone broth, water and vegetables
Set Insta-pot to Soup setting (roughly 30 mins.)
Serving Size: 12 8oz. Servings
Cook for 10 Minutes
Slice all vegetables and set aside
Once chicken is cooked, pull apart while still in Insta-pot.
Add remaining bone broth, water and vegetables
Set Insta-pot to Soup setting (roughly 30 mins.)
Serving Size: 12 8oz. Servings
Nutritional Info Amount Per Serving
- Calories: 59.6
- Total Fat: 1.3 g
- Cholesterol: 19.1 mg
- Sodium: 60.6 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.5 g
- Protein: 8.2 g
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