Easy Weeknight Chicken Noodle - Low Carb

Ed Stone
Oct 15, 2020
2 min read

Chicken soup doesn't have to be a crazy all-day affair. Just follow my simple steps below and you will have a bowl of fabulous chicken soup on the table in just about an hour.

Re-purpose your proteins

Remember that oven poached chicken we made the other day, well go and get it for this recipe

Ok, so maybe you didn't make the oven poached chicken. A simple rotisserie chicken from the supermarket works great in here too.

We are going to need a little fresh mirepoix

This is really pretty simple dice up two onions, three stalks of celery, and five to seven carrots into coins. The ratio should be roughly even, don't sweat it, if anything lean a little heavy on the carrots. Smash and mince 3 cloves of garlic and set those aside.

Soup is a meal, at least if there are noodles.

OK, the hard part is over now for the fun stuff

Easy Weeknight Chicken Noodle - Serves 8-12

Dice up all the veggies and set them aside. Get a really large dutch oven or stockpot on your biggest burner, turn up the heat to medium, and coat the bottom with olive oil. Immediately add the veggies sprinkle with salt and pepper and cover. Reduce to low until tender about 5 minutes. Once your veggies have sweated add the herbs and the garlic to allow them to bloom for a minute then add in the liquids and bring to a boil. Reduce to a low simmer covered and cook for about 20 minutes in the meantime cook up a batch of your favorite low carb noodles. Once the noodles are done drain and cool them in a colander and set aside for later. Grab 4 of the Easy Weeknight Oven Poached chicken breasts and dice them into half-inch cubes. Add the frozen spinach to the pot and return to a low boil for 5 minutes. Shut off the burner and add the cubed or shredded chicken. Taste for seasoning, if it tastes a bit thin a quick rescue is a tablespoon of Better Than Bouillon. You can of course make this vegan if you sub in vegetable base and use cubed tofu or tempeh. Serve over your noodles and enjoy.

2 onions chopped

3 stalks of celery chopped

5-7 carrots sliced into coins

3 cloves of garlic - add with dry herbs

2 quarts of low sodium chicken broth or vegetable base

1 quart of water

1 tsp poultry seasoning

1 tsp thyme

2 bay leaves

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp mushroom powder - optional if you have it otherwise splash in some soy sauce