Missing enjoying a warm bowl of chicken noodle soup while on the keto lifestyle?
Well, you’re in luck because you can enjoy a bowl (or two!) of Healing Chicken “Noodle” without all the carbs found in traditional chicken soup.
My Healing Chicken Noodle Soup is made with collagen-rich bone broth and anti-inflammatory turmeric, making this soup not only good for your body, but also soothing for your soul.
And don’t forget to check out this turmeric broth recipe and the Keto Bone Broth Latte recipe that can be enjoyed as gut-healing and anti-inflammatory drinks as well as healthy coffee alternatives.
make it keto
What makes our recipe different from traditional chicken noodle soup recipes? We do not use traditional pasta in our recipe.
Instead, we use thinly sliced cabbage to replace the traditional pasta in the recipe.
Now, if you thought you might miss the traditional noodles in soup, let me assure you that you won’t. Honestly, the traditional noodles in chicken noodle soup are tasteless. Instead, it’s the flavorful broths and seasonings that give chicken soup its delicious taste.
Now, about the cabbage “noodles” in the recipe.
First, slice it as thick or as thin as you prefer traditional pasta. Slice the cabbage slightly thicker for fettuccine-type noodles and much thinner for angel hair or for vermicelli-type noodles.
Second, cook the cabbage “noodles” according to how you would like to cook traditional noodles. Cook the rolled “noodles” for a shorter period of time for al dente and a longer time for softer “noodles”.
However, you can use other types of keto pasta that you like best. Just be sure to adjust the cooking time to the type of keto pasta you’re using.
Plus, if you want to add more flavor to this delicious recipe, use fresh turmeric instead of turmeric powder. Use about 2 tablespoons of freshly grated turmeric root to take the soup to the next level of flavor.
Time saving tips
- Use the chopping blade with a food processor to chop the onions, celery, carrots, and garlic into cubes.
- Use the chopping blade with a food processor to quickly chop the cabbage into “noodles.”
- You can also use bagged cabbage mix instead of chopping up a head of cabbage.
- Boneless chicken thighs can be used instead of boneless thighs to avoid having to cut the meat off the bones. Just be sure to cut the chicken into small pieces before cooking.
- While Homemade chicken bone broth Recommended, you can also use store-bought quality chicken bone broth.
- You can use 1/4 to 1/2 teaspoon garlic powder in place of fresh garlic cloves.
And if you’re a soup and sandwich person, you should try my Keto Club Sandwich recipe or my Keto Spinach Turkey recipe to enjoy with a warm bowl of Healing Chicken “Noodle” soup.
Want more delicious soup recipes? You can find my favorite soup recipes here.
Chicken noodle soup is a golden take on this classic, and a very comfort food, with the addition of turmeric it becomes a nutritious and anti-inflammatory dish.
2 tablespoons ghee (30 ml) for cooking
1 medium onion (4 ounces or 110 g), cut into cubes
2 carrots (3.5 oz or 100 g), cut into cubes
1 celery stalk (0.7 ounces or 20 g), cubed
2 garlic cloves, peeled and minced
1 tablespoon turmeric (6 g)
1 tablespoon dried thyme (3 g)
6 cups of chicken bone broth (1.44 liters)
2 cups of filtered water (480 ml).
4 chicken thighs (1.3 lbs or 600 g), skinless
2 bay leaves
Large head cabbage (12 oz or 350 g), shredded or thinly sliced
2 tablespoons chopped parsley (2 g) for garnish
Salt and pepper to taste.
- Melt the ghee in a large Dutch oven or saucepan over medium heat. Add the onions, carrots, celery, and garlic to the pot and sauté for 3 to 5 minutes, until the vegetables are softened.
- Add turmeric and dried thyme to the pot and saute for a minute until fragrant.
- Add chicken broth and water to the saucepan and bring to a boil.
- Add chicken thighs to the pot and reduce the heat until cooked. Cover the pot gently and let it cook for 20 to 25 minutes, until the thighs are tender.
- Remove the thighs from the pot and place them on a platter or carving board. Chop the thighs with two forks and get rid of the bones.
- If you prefer the broth to be a little thicker, cook the broth for about 10 minutes to reduce it. Alternatively, add additional chicken broth or water to reduce the broth if necessary.
- Add the cabbage and shredded chicken to the broth and cook for 3 to 5 minutes until the cabbage “noodles” are tender. Remove the bay leaves from the pot and dispose of them.
- Garnish the soup with fresh chopped parsley and serve.
All nutritional data is estimated based on the amounts of each serving.
Net Carbs Per Serving: 7g
- serving size: ¼ recipe
- Calories: 340
- sugar: 5 grams
- Fat: 23 grams
- Carbohydrates: 11 grams
- the basic: 4 g
- protein: 17 grams