Keto Chicken Soup with Egg Noodles Recipe
Keto Chicken Soup with Egg Noodles is a hearty, low-carb comfort dish homemade keto-friendly egg noodles protein-packed, satisfying meal perfect for a ketogenic lifestyle.
Ingredients
For chicken soup
- 2 tablespoon Butter
- Diced onion 125 grams
- 3 Sliced celery stalks
- Chopped carrots 60 grams
- 1/2 teaspoon Salt
- Chicken bone broth 700 ml
- 1 Bay leaf
- Shredded cooked chicken 250 grams
- 1 Minced garlic clove (optional)
For egg noodles
- Almond flour 250 grams
- 1 tablespoon Xantham gum
- 1/2 teaspoon Salt
- 1/2 Onion powder½ teaspoon (optional)
- Hot water 80 ml
- 1 Egg
Instructions
- Preheat oven to 200 degrees.
- Take a large stock pot and melt the butter over medium heat. Then add onion, celery, carrots and salt. Cook until just tender.
- Mix in the chicken broth and drop in a bay leaf. Toss in the chicken. Bring it to a boil, then lower the heat to let it simmer. Allow it to simmer without a lid while you're making noodles.
- To make the Keto egg noodles, in a small bowl, mix together almond flour, xanthan gum, salt, and onion powder. Stir in hot water and egg, and mix well to make a soft dough. Put the dough between two sheets of parchment paper.
- Using a rolling pin, roll out dough. Using a pizza cutter or knife, cut the dough into thin or thick strips — whichever you prefer. Transfer the noodles to a parchment-lined baking tray and bake at 200 degrees for 15 to 20 minutes.
- Remove noodles from the oven. Remove the soup from the stovetop and add the noodles to the soup. Serve.
Notes
Nutrition in 1 serving:
Calories 282
Fat 22.3 gram
Protein 3.2 gram
Carbohydrates 6.8 gram