Chicken noodle soup is comfort food that both adults and kids love. When you don’t have the time or the energy to make long simmered, all-day chicken soup, this is the recipe you need. In about an hour you’ll be slurping noodles from a bowl filled with rich, flavorful broth, chicken and yes, you read that right, noodles.
Shirataki noodles, a low-carb noodle alternative, make a tasty stir-fry and are eminently delicious in a bowl of soup. These almost flavorless noodles soak up some of the flavor in the broth, which is made using only dark meat for the richest flavor. The shredded thigh meat mixed in with the noodles makes a filling and satisfying bowl of chicken noodle soup. Low-carb, richly flavorful, and quick and easy means that this is chicken noodle soup everyone can love.
Time in the Kitchen: 1 hour
Servings: 4 to 6
2 1/2 pounds bone-in chicken thighs (about 6 thighs/1.1 kg)
2 tablespoons unsalted butter or avocado oil (30 ml)
2 carrots, peeled and sliced into 1/2-inch rounds
2 celery stalks, cut into ½-inch half-moons
1 onion, chopped (either finely diced or bigger chunks, whichever you prefer)