This is a low-carb, low-cal quick lunch with a little salad. By itself, it makes a quick, tasty little snack. Sometimes I make it with just rich homemade broth, spinach and noodles and no chicken meat at all (shown above). If you’ve never eaten them, these yam-tofu shirataki noodles are very, VERY filling. I find them much more filling than the translucent yam-only based shirataki noodles. I can’t buy these noodles locally, so I order mine from Linda’s Diet Delites or Asian Grocers on-line. This soup is Induction friendly.
2 c. chicken broth, homemade if available
8-oz. bag shirataki noodles, rinsed well, drained and chopped
30 baby spinach leaves, chopped
1/8 tsp. onion powder
Pinch lemon pepper or seasoning of your choice
3 oz. chicken meat, chopped
¼ tsp. xanthan gum for thickening (if desired)
DIRECTIONS: Heat broth in 2 qt. saucepan. Add all remaining ingredients and simmer 2-3 minutes until spinach has wilted int he broth. Slightly thicken (if desired) with a few sprinkles xanthan gum or thickener of your choice.
NUTRITIONAL INFO: Makes 2 servings, each contains:
3.7 g fat
3.4 g carbs, 1.1 g fiber, 2.3 g NET CARBS
14 g protein
830 mg sodium
150 mg potassium