Description
Enjoy a hearty bowl of Keto Chicken Soup with Egg Noodles that’s ready in just 35 minutes! Try this low-carb delight today!
Ingredients
Scale
- 2 tablespoons butter
- ½ cup diced onion
- 3 stalks celery, sliced
- ¼ cup chopped carrots
- 3 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup almond flour
- 1 egg
Instructions
- Preheat the oven to 200°F (93°C).
- In a large stock pot, melt butter over medium heat. Add diced onion, celery, carrots, and salt; sauté until tender.
- Pour in chicken broth and add shredded chicken and bay leaf; bring to a boil then simmer uncovered.
- For the egg noodles, mix almond flour, xanthan gum, salt, and optional onion powder in a bowl. Stir in hot water and egg until combined.
- Roll out dough between parchment paper to desired thickness, cut into strips, and bake for 15–20 minutes until golden.
- Stir baked noodles into the soup before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 290
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 150mg