Do you miss enjoying a warm bowl of chicken noodle soup while following a keto lifestyle?
Well, you are in luck because you can enjoy a bowl (or two!) of my delicious Healing Chicken “Noodle” Soup without all of the carbs found in traditional chicken noodle soup.
Making It Keto
What makes our recipe different from traditional chicken noodle soup recipes? We do not use traditional noodles in our recipe.
Instead, we use thinly sliced cabbage to replace traditional noodles in the recipe.
Now, if you think you might miss traditional noodles in the soup, let me assure you that you won’t. Honestly, the traditional noodles in chicken noodle soup are pretty tasteless. Instead, it’s the flavorful broth and seasonings that gives chicken noodle soup its delicious taste.
Now, about the cabbage “noodles” in the recipe.
First, slice them as thick or as thin as you prefer traditional noodles. Slice the cabbage a bit thicker for fettuccine-type noodles and much thinner for angel hair or vermicelli-type noodles.
Second, cook the cabbage “noodles” according to how you like traditional noodles cooked. Cook the cabbage “noodles” for a shorter amount of time for al dente and a longer amount of time for softer “noodles.”
However, you can use other types of keto pasta that you prefer. Just be sure to adjust the cooking time depending on the type of keto pasta that you use.
In addition, if you want to add even more flavor to this delicious recipe, use fresh turmeric instead of turmeric powder. Use about 2 Tablespoons of freshly grated turmeric root to take your soup to the next level of flavor.
Time Saving Tips
- Use the chopping blade with your food processor to dice the onion, celery, carrot, and garlic.
- Use the slicing blade with your food processor to quickly slice your cabbage into “noodles.”
- You can even use packaged coleslaw cabbage mix instead of slicing a head of cabbage.
- Boneless chicken thighs can be used in place of bone-in thighs to save you from having to shred the meat off the bones. Just be sure to cut the chicken into bite-size pieces before cooking.
- While homemade chicken bone broth is recommended, you can also use high-quality store-bought chicken bone broth as well.
- You can use 1/4 to 1/2 teaspoon of garlic powder instead of fresh garlic cloves.
Do you want even more delicious soup recipes? You can find my favorite soup recipes here.
A golden take on this classic dish, chicken noodle soup is the ultimate comfort food, with the addition of turmeric it becomes a nourishing, anti-inflammatory dish.
2 Tablespoons of ghee (30 ml), to cook with
1 medium onion (4 oz or 110 g), diced
2 carrots (3.5 oz or 100 g), diced
1 stalk of celery (0.7 oz or 20 g), diced
2 cloves of garlic, peeled and chopped
1 Tablespoon of turmeric (6 g)
1 Tablespoon of dried thyme (3 g)
6 cups of chicken bone broth (1.44 L)
2 cups of filtered water (480 ml)
4 chicken thighs (1.3 lb or 600 g), skin removed
2 bay leaves
½ large head cabbage (12 oz or 350 g), shredded or thinly sliced
2 Tablespoons of chopped fresh parsley (2 g), for garnish
Salt and pepper, to taste.
- Melt the ghee in a large dutch oven or pot over medium heat. Add the onion, carrots, celery and garlic to the pot and saute for 3 to 5 minutes until the vegetables are softened.
- Add the turmeric and dried thyme to the pot and saute for 1 minute until fragrant.
- Add the chicken broth and water to the pot and bring to a boil.
- Add the chicken thighs to the pot and reduce the heat to a simmer. Cover the pot loosely and cook for 20 to 25 minutes until the thighs are cooked through.
- Remove the thighs from the pot and place on a plate or carving board. Shred the thighs with two forks and discard the bones.
- If you prefer the broth to be a bit thicker, cook the broth for about 10 minutes to reduce it. Alternatively, add additional chicken broth or water to thin the broth, if needed.
- Add the cabbage and the shredded chicken to the broth and cook for 3 to 5 minutes until the cabbage “noodles” are tender. Remove the bay leaves from the pot and discard.
- Garnish the soup with fresh chopped parsley and serve.
All nutritional data are estimated and based on per serving amounts.
Net Carbs per servings: 7 g
- Serving Size: ¼ recipe
- Calories: 340
- Sugar: 5 g
- Fat: 23 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 17 g
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