Chicken No Noodle Soup | How To Make This Delicious Recipe: When thinking of chicken no noodle soup, you might think of Keto-friendly recipes or low-carb meals. These recipes are both low-carb and high-nutrient.
However, the soup is just as delicious on the regular carbohydrate diet. If you’re looking for a delicious, low-carb recipe that’s also loaded with flavor, then read this article. It will give you tips to make the perfect chicken no noodle soup.
Chicken No Noodle Soup | How To Make This Delicious Recipe
When preparing low carb chicken no noodle soup, there are a few tips to keep in mind. This type of soup can be frozen, so you can reheat it in the microwave or on the stovetop. To store your low carb soup, you can store it in the refrigerator for up to 3 months. To make this type of soup even easier, you can prepare it the night before. Once you have thawed it in the fridge, you can reheat it over medium heat or in the microwave.
For a quick and easy meal, a delicious Keto chicken no noodle soup is the answer. The natural ingredients in this soup provide rich flavor while keeping your carb count low. This low-carb soup is also suitable for those who are on a strict ketogenic diet. To keep the recipe low-carb, it’s best to buy boneless thighs and cook them yourself. Then, use low-carb noodles and rice to adorn individual bowls. You can also add xanthan gum to thicken the soup.
Easy To Make
A simple way to enjoy homemade soup is with easy to make chicken no noodle soup. It’s quick, easy, and tastes just as good as the store-bought stuff. You can even make this soup ahead of time and reheat it later. Just remember to add the noodles before the soup reaches a rolling boil. The added nutrients from the beans and vegetables will balance out the saltiness.
Packed With Nutrients
The nutritional value of chicken no noodle soup is impressive, especially for those who don’t normally eat many vegetables. This soup is high in Vitamin A and contains nearly half of your daily recommended allowance of vitamin A per serving. It also contains a reasonable amount of protein, and is packed with quality organic ingredients. To add to its already impressive nutritional value, chicken no noodle soup is rich in antioxidants and other nutrients that promote good health.
Has Anti-Inflammatory Properties
Chicken no noodle soup is a delicious meal that can be stored in the freezer for future meals. To make this soup, simply place the chicken in a zip lock bag or freezer-safe container. Store in the freezer flat. Once cooked, reheat it in the refrigerator, or heat it up in the microwave. If you want to prepare leftover soup right away, you can cook it in a saucepan over medium-low heat.
For 4 people
- Olive oil, about 14 cup (60 mL)
- 1 sliced large onion
- Slice three big carrots
- Chopped celery from four stalks
- salt that is kosher
- to taste, black pepper
- 3 minced cloves of garlic
- 8 quarts of poultry broth (2 L)
- Egg noodles weighing 8 oz (225 g)
- Spiralized 4 cups of breast meat (500 g)
- 12 cup chopped fresh parsley (10 g)
- shreds of parmesan cheese
- Using a large soup pot, warm the olive oil to a shimmering state over medium heat. Stir in the carrots, celery, and onion, then season with 14 tsp salt and freshly ground pepper. Stirring often, cook the vegetables for about 15 minutes, until they’re extremely soft.
- Toss in the garlic and heat for about a minute, until the garlic is fragrant. Add the stock and bring the mixture to a boil, then remove from the heat.
- The noodles and parsley can be made up to a day ahead of time. The soup can be stored in the refrigerator for up to four days or the freezer for up to two months after it has been made. Just before serving, reheat the dish and stir in the noodles and parsley.
- You’ll need around 6 minutes of cooking time total to get your noodles to a boil, and then you’ll need another 2 minutes to get your chicken to a boil.
- Add the parsley and season with salt and pepper to taste.
- Serve with a sprinkle of Parmesan cheese on top.