Low Carb Curry Chicken Noodle Soup

Servings: 8

Nutritional Info per Serving: 4g net carbs, 11g fat, 22g protein, and 211 calories.


  • 1.5 - 2 lbs meat, chopped, from a whole cooked chicken

  • 8 c chicken bone broth

  • 1 c carrots, diced

  • 1 c onion, diced

  • 1 c celery, diced

  • 1 package Tofu Shirataki Spaghetti Style Noodles

  • 2 T ghee

  • 1 t curry powder

  • 1 t sage

  • 1 T white wine vinegar

  • Salt and pepper to taste


  1. Heat the ghee in a medium or large sized stock pot over medium high heat

  2. Add the carrots and saute for several minutes. Then add the onion and celery and saute for a few more minutes, until the onions become translucent.

  3. Add the curry and sage and stir. Add some salt and pepper, perhaps 1 teaspoon each, and stir.

  4. Add the chicken and mix to cover in the onions, celery, carrots and spices.

  5. Add the 8 cups of chicken bone broth, stir.

  6. Bring to a boil.

  7. Add the shirataki noodles and boil for 3 minutes.

  8. Reduce to a simmer.

  9. Taste; add more salt or pepper if needed.

  10. Remove from heat and add vinegar.

  11. Serve and enjoy!

20 views0 comments