Keto Chicken Noodle Soup
INGREDIENTS
- 3 lbs. chicken thighs, bone-in, and skin on
- 12 cups water
- 2 tbsp. nutritional yeast
- 2 tbsp. Italian seasoning
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp cumin
- 3 cups chopped celery, with the leaves
- 3 cups chopped carrots
- 2 cups chopped onion
- 1 tbsp. minced garlic
- 2–4 packages pasta zero, or any low carb veggie noodle (zucchini noodles work too)
INSTRUCTIONS
The first thing to do is get a small bowl and combine all of your spices together. Blend them well and then set them aside.
Get your soup pot and put it on the stovetop. Add your chicken pieces and then add your water. Make sure that it is enough water to cover your chicken generously because it will evaporate as it cooks. (Feel free to add more water during the cooking process if you see that your water is evaporating too much.)
Begin cooking the soup on medium heat with the lid on the pot. This will take approximately 2 hours.
While the chicken is cooking, use the time to chop up all of the vegetables on your cutting board and then set them aside.
Dump your pasta zero noodles into the colander and rinse for 1 minute. We like to cut them with our kitchen shears so that they are not so long. It’s easier to eat them when they are cut smaller.
Set the noodles aside with the veggies.
Once your chicken is cooked and tender, then it’s time to remove the chicken from the pot. Set it aside in a bowl to allow it to cool.
Now you can add all of your veggies to the pot and cook until they are cooked but not mushy.
Take the chicken off the bones and cut it up. Once the veggies are cooked then add the chicken and stir.
Now the last step is to add the pasta zero noodles to the soup, stir and serve!
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