Chicken Noodle Soup
When you’re not feeling your best, there’s nothing like a bowl of chicken noodle soup to make you feel better. Your reason for wanting one could be something as small as a miserable and chilly day, it might be that you’re feeling sad and blue, or maybe its when aches and pains are setting in for a full-blown cold/flu. Either way, a warm aromatic serving of chicken noodle soup for most people is the food equivalent to a bowl of compassion and love.
Over the years, our chicken broth (with non-keto ingredients) has helped us through many a sniffle in our home, so we knew we had to figure out a keto alternate so we would be prepared for when those days hit.
The Chayote in its raw form looks very similar to a green apple that has been squashed or crumpled on one side. Once cut, seeded and peeled, the Chayote tastes every much like a cross between a potato and an apple. When cooked up in a soup or stew, the Chayote makes a great replacement for the potato.
For the noodles, we use the same basic recipe that we use for our pizza crust. We roll them out really thin and then only bake them half the time as you would the crust.
These noodles are added into the chicken broth after the soup has been removed from the heat and is just sitting covered. If you add them before this point, they may dissolve into the broth altogether.
- Prep Time5 min
- Cook Time35 min
- Total Time40 min
For the soup
- 2 Tbsp butter or bacon fat
- 2 cloves garlic
- 1/2 onion chopped
- 1 chayote squash, seeded and chopped
- 1 Tbsp Butter
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1/2 tsp summer savoury
- 1/2 tsp marjoram
- 1/4 tsp tarragon
- 1/4 tsp coriander Himalayan pink salt and pepper to taste
- 6 cups chicken broth
- 1-1/2 cups of noodles (see recipe)
- chicken breast or 4 chicken thighs browned and cubed
Sauté garlic, onion and Chayote in a frying pan under medium heat for 10 minutes
Push onion and chayote back to the sides of the pan.
Reduce heat to medium low and add spices directly into the oil in the centre of the pan.
Allow them to simmer for five minutes under low heat to help develop the spices.
Transfer everything to a medium sauce pan.
Use about ¼ cup of the broth to deglaze the sauté pan. Add chicken broth and half the chicken to the pot.
Simmer for 15 minutes
Reduce heat and add noodles and remaining chicken.
Cover for five minutes and then enjoy.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*