I love soup. I used to own a soup manufacturing company (in a former life). I would happily eat soup at least once a day all year round. My husband? Not so much. Funny that when I met him I owned the soup company and he used to come into my café and eat soup, EVERY DAY! Now I offer it for dinner and he whines, unless it's chicken noodle. But once we started keto I had to figure out how to make it without traditional noodles. So, here you go!
Keto Chicken Noodle Soup
1 lb. of skinless boneless chicken chopped (thighs are the best but any parts will do) I often use leftover cooked chicken.
1 Tablespoon olive oil (or other mild oil, I just don't like canola or straight vegetable oil)
1 yellow or white onion diced
1 cup of celery chopped
1 cup of carrots chopped
2 boxes (2 liters or approx. 8 cups) of chicken stock or homemade stock
4 tablespoons heavy cream
1 tablespoon MCT oil
1 can of Palmini lasagna noodles chopped into squares
Salt to taste
Lemon Pepper (or other pepper of your choice)
Herbs to taste (I like thyme or tarragon and sometimes a bay leaf)
If using raw chicken sauté the chicken in the bottom of your stock pot in some oil. When cooked remove the chicken and set aside.
Do not wash the pan out, but if you cooked the chicken you may need to add a little more oil. Then add your onion and sauté until it is starting to brown.
Add in the celery and carrots and sauté until just starting to soften.
Pour in the chicken stock
Add the chopped Palmini noodles and cooked chicken
Let simmer until the carrots are soft to your liking. Feel free to add in any other veggies you like. I tend to rummage through the fridge and throw in any other veggies that are going a little soft. Soup is a great place to use these up. In the soup pictured here I had a little bit of leftover broccoli that I threw in.
Add in the cream and MCT oil stir well to distribute.
If adding herbs, if they are dried put them in early while the soup is simmering if using fresh, put them in right at the end.
And you have soup!
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