If you have my recipe book, "Low-Carbing Among Friends," Vol. 2, you'll find my recipe for "Egg Noodles or Crepes" on p. 215 of the book, which I used in this recipe, or you may use zucchini noodles if you prefer, or even shredded cabbage. All make great noodles.
CHICKEN NOODLE SOUP
1/2 Egg noodle or crepe recipe
32 ounces chicken stock -- (organic or homemade)
10 ounces canned chicken -- (or use left over chicken or turkey)
1/4 cup chopped onion
1 small carrot -- shredded
1 stalk celery -- chopped
1/2 cup green pepper -- chopped
1 tablespoon minced garlic
1 teaspoon sea salt
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
2 tablespoons cold water
1 envelope knox gelatine, unflavored
Cut egg noodles out of "Egg Noodles or Crepes" recipe, (OR you can use zucchini noodles, or shredded cabbage - nutrition info will vary). Set aside.
In large pot, add chicken stock, chicken, (OR turkey), onion, carrot, celery, green pepper, garlic, salt, basil, thyme, onion powder, and cayenne pepper.
Bring to boil, reduce heat, and simmer 15 minutes. While soup is simmering, in small cup, add cold water and sprinkle gelatine over the top and let it dissolve.
After soup has simmered 15 minutes, add gelatine mixture and stir. Add noodles to soup and simmer 1 more minute.
Nutrition information is for entire recipe.
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Per recipe: 695 Calories; 26g Fat (36.5% calories from fat); 77g Protein; 26g Carbohydrate; 6g Dietary Fiber