Low Carb Chicken Noodle Soup
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
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
Serving Size: Makes about 4 bowls of soup