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Low Carb Chicken “Noodle” Soup

Updated: Feb 28



Broth Base:

1 whole chicken

8 quarts water

2 medium onions

2 tablespoons pink Himalayan salt

Additional Soup Ingredients:

6 celery springs, diced

1/2 medium daikon radish, cubed

2 medium carrots, peeled and diced

2 cans palm of heart pasta (we used natural heaven USA brand)

4 tablespoons garlic powder

Salt & Pepper to taste

Boil whole chicken, onions, and salt over medium heat for 2 hrs. Remove chicken carcass and shred off meat into a separate bowl. Discard the onion.

Continue cooking down broth on medium heat for 1 hour. Add in celery, carrots, daikon radish, 2 cans of heart of palm “pasta”, and shredded chicken. Season with garlic powder, paprika, and salt and pepper to taste. Cook for 45 minutes on medium low and enjoy.

Serves 4

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