Keto Chicken Noodle Soup
Ingredients
The Keto Noodles
-
1
cup
shredded fresh mozzarella
-
¼
teaspoon
xanthan gum
-
1
large
egg yolk
The Keto Chicken Soup
-
2
tablespoons
olive oil or avocado oil
-
1
cup
chopped carrots (peeled; optional)
-
1
cup
chopped celery (optional)
-
1
cup
diced yellow onion (optional)
-
4
cloves
garlic (minced)
-
1
quart
chicken broth
-
2
bay leaves
-
½
teaspoon
dried thyme
-
½
teaspoon
dried oregano
-
1
teaspoon
freshly ground black pepper
-
2
cups
cooked, shredded chicken
-
1
tablespoon
fresh lemon juice
-
to taste
chopped fresh parsley (optional, to garnish)
Instructions
- Melt mozzarella cheese in a microwave-safe bowl in 20-second increments until fully melted.
- Mix xanthan gum into melted cheese until a ball forms, then let cool slightly.
- Incorporate egg yolk into the cooled cheese to form a smooth dough.
- Roll out the dough between two sheets of parchment paper to about ⅛-inch thick.
- Cut the rolled dough into strands approximately ½-inch wide and 3 inches long.
- Heat a large pot over medium heat and add olive oil.
- Sauté carrots, celery, and onion for about 7 minutes until softened.
- Add minced garlic and sauté for another 1 to 2 minutes until fragrant.
- Pour in chicken broth, add bay leaves, thyme, oregano, and pepper, and bring to a gentle boil for 5 minutes.
- Stir in shredded chicken and lemon juice, simmer for 1 to 2 minutes until warmed through.
- Add the keto noodles and simmer for another 1 to 2 minutes until noodles are tender.
- Serve warm, garnished with chopped parsley if desired.
Nutrition Facts (estimated)
Servings
6
Calories
221
Total fat
13g
Total carbohydrates
8g
Total protein
18g
Sodium
772mg
Cholesterol
84mg
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