Description
Enjoy our delicious Keto Chicken Soup with Egg Noodles that’s ready in just 35 minutes! Perfect for a healthy dinner. Try it now!
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.
- In a large stock pot over medium heat, melt the butter and sauté the onion, celery, carrots, and salt until tender.
- Stir in the chicken broth, bay leaf, and shredded chicken; bring to a boil then reduce heat to simmer.
- In a mixing bowl, combine almond flour, xanthan gum, salt, onion powder; mix with hot water and egg until smooth.
- Roll out the noodle dough between parchment paper to your desired thickness; cut into strips.
- Bake noodles for 15–20 minutes until firm yet tender.
- Add baked noodles to the soup pot and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 290
- Sugar: 2g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg