Chicken-Spinach Noodle Soup

Click to enlarge

Click to enlarge

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:

105 calories

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


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