Keto Chinese Chicken Noodle Soup

Chicken noodle soup is iconically served to anyone who is feeling under the weather. Whether you’ve caught the flu during cold weather or you’re experiencing the Keto flu, you’ll want to try this Keto Chinese food recipe: Chinese chicken noodle soup! This soup has everything: hot and nutritious broth, meaty chicken breast, the right amount of greens, and - of course - noodles. Don’t worry, your Keto noodles have practically zero carbs. What makes this Chinese chicken noodle soup special is the rich umami flavor. A few Asian inspirations like ginger, red pepper, soy sauce, and sesame oil are added to the soup for a flavor you won’t want to miss out on.

What makes chicken noodle soup healthy?

When someone is sick, you always serve them chicken noodle soup, but why? Chicken broth (especially if homemade) holds lots of nutrients from when it’s cooked. Your broth will also have anti-inflammatory properties, which may be really helpful for sore throats and congestion. You may want to make your soup with organic chicken and produce for more health benefits.

What is umami?

Umami is a type of savory flavor, and the flavor itself is sought after in almost all global cuisines. You can find it rather easily in many Asian dishes, including this take on a Keto friendly Chinese food recipe. A good way to achieve umami in your cooking is to remember this combination: salt, fat, acid, and heat. This combination will create that savory, salivating flavor.

What type of shirataki noodles should I use?

Shirataki noodles are made with yam flour, and they may be packaged with water in the vegetarian refrigerated section of your grocery store. They may also be packaged on a shelf in the gluten-free section. Choose long noodles, like ramen, fettuccine, or linguini shirataki noodles. As long as you measure by weight, the shape and size of the noodles will not affect your macros.

Net Carbs

3.5 g
Fiber

1.3 g
Total Carbs

4.8 g
Protein

34.9 g
Fats

15.1 g

291 cals

Quantity

Serving Size

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Chicken Breast Boneless Skinless Raw

8 oz
Salt

0.25 tsp
Black pepper

0.13 tsp
Olive Oil

1.5 tsp
Sesame oil

1 tsp
Garlic

1 tsp, chopped
Ginger Root Raw

0.5 tsp
Crushed Red Pepper Flakes

0.13 tsp
Mirin

1 tsp
Tamari sauce

2 tsp
Lemon juice

2 tsp
Chicken broth

4 cup
Bok choy

2.5 oz
Scallions

0.13 cup, chopped
Shirataki Noodle

4 oz

Step 1

Season whole or cuts of chicken breast with salt and pepper. Heat the olive oil in a soup pot on high heat, then add the chicken to the pot. Cook the chicken for 4-5 minutes on both sides or until done. Transfer the cooked chicken aside to rest for later.
Step 2

Return your soup pot to the stove and heat sesame oil on medium heat. Once the oil is hot, add minced garlic, fresh ginger, and red pepper flakes. Let the spices simmer in the oil for about 60 seconds until they’re fragrant and warm.
Step 3

Add rice vinegar, soy sauce, and lemon juice to the pot. Next, pour the chicken broth into the pot and bring the pot to a boil. Chop the bok choy and green onion, and add them to the boiling pot.
Step 4

Reduce the soup to a simmer, and cook the bok choy until it’s soft and the white parts start to turn translucent. Drain your shirataki noodles and add the appropriate amount to the pot of soup. Chop your chicken from Step 1, and add this to the soup as well. Cook the soup for at least another 5 minutes while the ingredients cook through and the noodles break apart. Then, the soup is ready to eat.