Chicken Noodle Soup with Konjac Noodles
•Dinners & Sides
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| Serves | Prep. Time |
|---|---|
| 4 | 30 mins |
Ingredients
- 1 diced onion
- ½ cup of chopped carrots
- 3 stalks of celery
- ¼ cup of sweet corn (optional)
- 3 cups of chicken broth
- 2 cups of shredded cooked chicken breast
- 1 tsp of minced garlic
- 400 grams of Slendier Konjac Noodles (can be substituted with egg noodles)
- Parsley for garnish
Method
- Roughly chop vegetables into bite sized pieces.
- Preheat stove to 180 degrees and add the vegetables to a pot. Add a dash of extra virgin olive oil to cook until softened.
- Add chicken broth and shredded chicken. Stir in as the soup comes to a boil.
- Once soup begins to boil, add in Slendier Konjac noodles, stir.
- After the noodles have softened, serve! Use parsley to garnish.
TIP: If you have leftover rotisserie chicken, you can use this instead of cooked chicken breast for a budget-friendly option. Just remember to opt this instead of the original chicken breast into your calorie count!
| Calories | Protein | Carbohydrates |
|---|---|---|
| 648 | 67g | 27g |
