Keto Chicken Soup with Egg Noodles

"Keto chicken soup with optional keto egg noodles, is a bowl of comfort, packed with healthy bone broth, protein, vegetables and low carbohydrate noodles."

Key Ingredient

Keto  Egg Noodles

INGREDIENTS:

Low Carb Chicken Soup  – butter – diced onion – stalks celery, sliced – chopped carrots – salt – chicken bone broth – bay leaf – shredded, cooked chicken – garlic clove, (optional)

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INGREDIENTS:

Keto Egg Noodles Ingredients – almond flour – xantham gum – salt – onion powder, optional – hot water – egg

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Keto Chicken Soup with Egg Noodles

Yield

4 Servings

PROTEIN

22.5g

Time

35 Minutes

TOTAL CARBS

3.2g

1. Preheat oven to 200 degrees.

Preheat oven

2. Add butter to a large stock pot and melt over medium heat. Add onion, celery, carrots and salt. Cook until just tender.

Cook the Vegetables

3. Stir in chicken broth and add bay leaf. Add chicken. Bring to boil, then reduce to a simmer. Let simmer uncovered while making noodles.

Let Simmer

4. To make the keto egg noodles, combine almond flour, xanthan gum, salt and onion powder to a small bowl. Whisk in hot water and egg. Mix to combine. Place dough in between two sheets of parchment paper.

Make the Egg Noodles

5. Using a rolling pin, roll out dough until it is about ⅛ to ¼ inch thick. Using a pizza cutter or knife, cut the dough into thin or thick strips - which ever you prefer. Transfer the noodles to a parchment lined baking tray and bake at 200 degrees for 15 to 20 minutes.

Bake the Noodles

6. Remove noodles from the oven. Remove the soup from the stove top and add the noodles to the soup. Serve.

Add the Noodles

Visit KetoFocus for more Tips and Notes for making the BEST Keto Chicken Soup with Egg Noodles!

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Enjoy!

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