Keto Chicken Soup with Egg 'Noodles"
 
Prep time
Cook time
Total time
 
Savory, filling, and comforting, this Keto Soup with Egg 'Noodles' tastes like you slaved for hours. My secret shortcut uses store-bought rotisserie chicken and prepared chicken stock to make a soup that is as good (or better) than mom's in little more than an hour. As a bonus, the soup uses only half of the chicken meat, with just about a pound left for some other use.
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 1 large rotisserie chcken
  • 4 quarts chicken stock, prepared, high quality
  • 1 small onion, unpeeled
  • 4 stalks celery, divided
  • 4 cloves garlic, unpeeled
  • 8 stems parsley (optional)
  • ¼ teaspoon whole black peppercorns
  • 2 bay leaves
  • 2 teaspooons avocado oil or ghee
  • 4 large eggs
  • ⅛ teaspoon fine sea salt
  • ½ large red bell pepper, stem, seeds, and membranes removed (about 4 ounces)
  • 4 ounces peeled and trimmed carrots
  • 4 ounces frozen green peas
  • 2 tablespoons chopped fresh parsley, OR 2 teaspoons dried
  • 2 tablespoons chopped fresh chives, OR 2 teaspoons dried
  • 2 teaspoons tamari, or soy sauce
  • Sea salt and freshly ground pepper, to taste
Instructions
  1. Remove all of the skin from the chicken, and reserve for another use or discard. Pull all of the meat off the bones and set aside. Remove excess pieces of fat from the bones and discard. Place bones in a large stock pot, along with any juices. Add 4 quarts of boxed chicken stock to the pot and place on the stove over high heat.
  2. While chicken stock is heating, quarter the onion, skin and all, and rough chop one stalk of celery. Add onion and celery to stock, along with garlic cloves, parsley stems (if using), peppercorns, and bay leaf. When the stock comes to a full boil, reduce heat to low and adjust as need to maintain a simmer for 45 minutes.
  3. While stock is simmering, prepare remaining ingredients. Dice or tear the chicken into small pieces (about ½"), discarding any noticeable pieces of fat or cartilage. Divide in chicken into two portions. Reserve half for the soup and set aside. The remaining chicken can be saved for another use. Wrap well and refrigerate up to 5 days or freeze up to 6 months.
  4. To prep the egg 'noodles', pour avocado oil into a 12" non-stick skillet and place over low heat. Whisk the eggs with ⅛ teaspoon salt until very well blended. Pour the egg mixture into the pan, cover, and let cook gently until the eggs are set (no wet spots, 3 to 5 minutes. Loosen the edges with a spatula and flip the open-face omelet over to finish cooking on the other side, about 1 minute. Transfer to a cutting board to cool. When omelet is completely cool, about 10 minutes, cut the omelet in half and stack the two pieces. Using a sharp knife, thinly slice the omelet crosswise into thin strips to resemble noodles. Set aside.
  5. Dice the red bell pepper and carrots, along with the remaining 3 stalks of celery, into small pieces (about ½") and set aside. If using fresh herbs, chop the parsley and chives, and set aside.
  6. When the stock, has simmered for 45 minutes, remove from heat and strain through a mesh strainer, pushing firmly on solids to extract juice. Discard the solids and return the broth (strained stock) to the pot. Return the pot to the stove over high heat, and bring to a boil. Add the diced bell pepper, carrots, and celery (and dried herbs, if using) and reduce heat to low. Simmer for 10 minutes.
  7. When the stock has simmered for 45 minutes, remove from heat and strain through a mesh strainer, pushing firmly on solids to extract juice. Discard the solids and return the broth (strained stock) to the pot. Return the pot to the stove over high heat, and bring to a boil. Add the diced bell pepper, carrots, and celery (and dried herbs, if using) and reduce heat to low. Simmer for 10 minutes.
  8. Add the reserved chicken to the pot, along with peas and egg 'noodles'. Simmer for 5 minutes or so, until heated through. Stir in fresh herbs, if using. Add tamari and taste for seasoning, adding additional salt and/or pepper, if needed, before serving. Cool any leftovers over an ice bath until soup is at room temperature. Transfer soup to covered storage container(s) and refrigerate for up to 5 days, or freeze up to 6 months.
Notes
Nutritional info* for 1 serving (about 2 cups): 218 cal, 10.8 g total fat (44%), 5.8 g total carbs, 1.7 g fiber, 4.1 g net carbs, and 22.9 g protein.

*I use Living Cookbook 2015, along with package information and data from www.nutritiondata.self.com, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.
Recipe by Low Carb Sisters at http://www.lowcarbsisters.com/keto-chicken-soup-with-egg-noodles/