Aunt Rocky’s Low Carb Chicken Noodle Soup (Gluten-Free)

In medium or large pot, melt butter. Add onion, celery and carrots. Sautè until onions are translucent. Add garlic and cook one more minute.

Add remaining ingredients and bring soup to a boil. Reduce heat to simmer, cover, and allow to simmer for about 1/2 hour, or until carrots are very tender.

Ladle into serving bowls and top with some chopped parsley or garnish if desired. Leftover soup may be frozen.

Notes:
1. I order Palmini Hearts of Palm Spaghetti Noodles from Amazon. You may substitute any low carb noodle replacement that you like.
2. This is a low fat soup, not great Keto macros. Serve with high fat side, add butter, or be sure to get enough fats in for the day with other meals or snacks.
3. I used grocery store roasted chicken to make this soup come together quickly. As is true of most soups, this one tastes even better the next day after all of the flavors meld.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.

Calories 251, Total Fat 13 g, Saturated Fat 7 g, Sodium 672 mg, Potassium 536 mg, Total Carbohydrate 8 g, Dietary Fiber 3 g, Net Carbs 5 g, Sugars 1 g, Protein 28 g. Macros: 47% fat, 48% protein, 8% carbs.

© December 4, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.