Summer is coming to an end, the days are getting colder… in this weather, it’s hard to find anything more satisfying than a bowl of warm, hearty chicken noodle soup! I made the soup in a deep cast iron skillet, but that’s not necessary at all – a regular skillet and pot or even a multicooker will do!
Cooking time 35 minutes
Serving Capacity 4
Ingredients :
Ghee (clarified butter) 2 tablespoons
Chicken breast 450g
Carrots 2 pcs.
Celery stalk 2 pcs.
Onion 1 pc.
Parsley 2 tbsp.
Pepper (peas) 8 units.
Garlic, head 4 pcs.
Salt to taste
Broth 1500 ml
Shirataki noodles 180g
Step 1
Heat the melted butter in a deep cast-iron frying pan. Slice and fry carrots, celery, onion and garlic for three minutes
Step 2
Pour in broth, add chicken, pepper, parsley and salt. Cook for 35 minutes over medium heat. Prepare the shirataki according to the instructions
Step 3
After 35 minutes, remove the chicken fillets from the soup and shred with a fork
Step 4
Place the noodles and chicken in a bowl and pour over the broth and vegetables
Bon appetit!
Energy Value per Serving
Calories from fat 72
Fats: 8g
Carbohydrates: 14g
Fiber: 5 g
Digestible carbohydrates: 9 g
Protein: 27 g
