Low Carb Chicken Noodle Soup

Low Carb Chicken Noodle Soup
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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 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


    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)


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.


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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