Keto Chicken Soup with Egg Noodles
Enjoy a warm bowl of Keto Chicken Soup with Egg Noodles—only 3.2g net carbs per serving! Try this easy recipe today for a healthy meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 tablespoons butter
- ½ cup diced onion
- 3 stalks celery, sliced
- ¼ cup chopped carrots
- ½ teaspoon salt
- 3 cups chicken broth
- 1 bay leaf
- 2 cups shredded cooked chicken
- 1 garlic clove, minced (optional)
- 1 cup almond flour
- 1 tablespoon xanthan gum
- ½ teaspoon salt
- ½ teaspoon onion powder (optional)
- ⅓ cup hot water
- 1 egg
Instructions
- Preheat your oven to 200°F for baking the homemade noodles.
- In a large stock pot, melt butter over medium heat. Add onion, celery, carrots, and salt; sauté until tender.
- Stir in chicken broth and bay leaf, then add shredded chicken. Bring to a boil, reduce heat, and simmer uncovered.
- For the egg noodles: mix almond flour, xanthan gum, salt, and optional onion powder in a bowl. Whisk in hot water and egg until combined.
- Roll out noodle dough between parchment paper and cut into strips.
- Bake the noodles on a parchment-lined tray for 15-20 minutes until golden.
- Stir baked noodles into the simmering soup and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 130mg
Find it online: https://teffrecipes.com/keto-chicken-soup-with-egg-noodles/