Servings: 4 · Prep Time: 10 mins · Cooking Time: 25 mins
Total Time: 35 mins
Dinner | Lunch | Fibre
A delicious homemade and low carb chicken soup packed full of vegetables and protein. Oh, and did I mention it's incredibly easy to make too?! As well as being the perfect comfort food, a good ol' bowl of chicken noodle soup is often the perfect remedy for winter colds and drowsiness. Thanks to my Primal friendly version, this recipe is low carb and loaded with vitamins and minerals.
- Chicken stock (900ml)
- Chicken fillets (240g (4 mini))
- Chopped ginger (1 tsp)
- Garlic cloves (1 chopped)
- Spiralised carrots (50g)
- Mushrooms (4, sliced)
- Spring onions (2, sliced)
- Choi sum (2, stems removed)
- Coconut aminos (2 tsp)
- Chilli flakes (1/2 tsp/1 tsp)
- Konjac Noodles (200g)
Begin by adding the stock into a pan along with the chicken fillets, ginger and garlic. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the chicken is just cooked and tender.
Remove the chicken from the pan and shred it using forks. Return to the pan along with the fibreydrate noodles, carrot, sweetcorn, mushrooms, spring onion and coconut aminos. Simmer for 5 minutes until the carrot is cooked.
Half the soup into two bowls and top with a sprinkle of chilli flakes. Enjoy!