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Immune-Boosting Turmeric Keto Chicken “Noodle” Soup Recipe

Louise Hendon | March 22
Immune-Boosting Turmeric Keto Chicken “Noodle” Soup

Do you miss enjoying a warm bowl of chicken noodle soup while following a keto lifestyle? 

Well, you are in luck because you can enjoy a bowl (or two!) of my delicious Healing Chicken “Noodle” Soup without all of the carbs found in traditional chicken noodle soup.

My Healing Chicken “Noodle” Soup is made with collagen-rich bone broth and anti-inflammatory turmeric, which makes this soup not only good for your body but also comforting to your spirit.

And don’t forget to check out my Turmeric Bone Broth Recipe and Keto Bone Broth Latte Recipe that can be enjoyed as gut-healing, anti-inflammatory drinks as well as healthy coffee alternatives.

Making It Keto

What makes our recipe different from traditional chicken noodle soup recipes? We do not use traditional noodles in our recipe.

Instead, we use thinly sliced cabbage to replace traditional noodles in the recipe.

Now, if you think you might miss traditional noodles in the soup, let me assure you that you won’t. Honestly, the traditional noodles in chicken noodle soup are pretty tasteless. Instead, it’s the flavorful broth and seasonings that gives chicken noodle soup its delicious taste.

Now, about the cabbage “noodles” in the recipe. 

First, slice them as thick or as thin as you prefer traditional noodles. Slice the cabbage a bit thicker for fettuccine-type noodles and much thinner for angel hair or vermicelli-type noodles. 

Second, cook the cabbage “noodles” according to how you like traditional noodles cooked. Cook the cabbage “noodles” for a shorter amount of time for al dente and a longer amount of time for softer “noodles.”

However, you can use other types of keto pasta that you prefer. Just be sure to adjust the cooking time depending on the type of keto pasta that you use.

In addition, if you want to add even more flavor to this delicious recipe, use fresh turmeric instead of turmeric powder. Use about 2 Tablespoons of freshly grated turmeric root to take your soup to the next level of flavor. 

Time Saving Tips

  • Use the chopping blade with your food processor to dice the onion, celery, carrot, and garlic. 
  • Use the slicing blade with your food processor to quickly slice your cabbage into “noodles.”
  • You can even use packaged coleslaw cabbage mix instead of slicing a head of cabbage. 
  • Boneless chicken thighs can be used in place of bone-in thighs to save you from having to shred the meat off the bones. Just be sure to cut the chicken into bite-size pieces before cooking.
  • While homemade chicken bone broth is recommended, you can also use high-quality store-bought chicken bone broth as well. 
  • You can use 1/4 to 1/2 teaspoon of garlic powder instead of fresh garlic cloves.

And if you are 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 my Healing Chicken “Noodle” Soup.

Do you want even more delicious soup recipes? You can find my favorite soup recipes here

Immune-Boosting Turmeric Keto Chicken “Noodle” Soup - Square
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Immune-Boosting Turmeric Keto Chicken “Noodle” Soup - Square

Immune-Boosting Turmeric Keto Chicken “Noodle” Soup Recipe


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: American

Description

A golden take on this classic dish, chicken noodle soup is the ultimate comfort food, with the addition of turmeric it becomes a nourishing, anti-inflammatory dish.


Ingredients

2 Tablespoons of ghee (30 ml), to cook with

1 medium onion (4 oz or 110 g), diced

2 carrots (3.5 oz or 100 g), diced

1 stalk of celery (0.7 oz or 20 g), diced

2 cloves of garlic, peeled and chopped

1 Tablespoon of turmeric (6 g)

1 Tablespoon of dried thyme (3 g)

6 cups of chicken bone broth (1.44 L)

2 cups of filtered water (480 ml)

4 chicken thighs (1.3 lb or 600 g), skin removed

2 bay leaves

½ large head cabbage (12 oz or 350 g), shredded or thinly sliced

2 Tablespoons of chopped fresh parsley (2 g), for garnish

Salt and pepper, to taste.


Instructions

  1. Melt the ghee in a large dutch oven or pot over medium heat. Add the onion, carrots, celery and garlic to the pot and saute for 3 to 5 minutes until the vegetables are softened.
  2. Add the turmeric and dried thyme to the pot and saute for 1 minute until fragrant.
  3. Add the chicken broth and water to the pot and bring to a boil.
  4. Add the chicken thighs to the pot and reduce the heat to a simmer. Cover the pot loosely and cook for 20 to 25 minutes until the thighs are cooked through.
  5. Remove the thighs from the pot and place on a plate or carving board. Shred the thighs with two forks and discard the bones.
  6. If you prefer the broth to be a bit thicker, cook the broth for about 10 minutes to reduce it. Alternatively, add additional chicken broth or water to thin the broth, if needed.
  7. Add the cabbage and the 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 discard.
  8. Garnish the soup with fresh chopped parsley and serve.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs per servings: 7 g

Nutrition

  • Serving Size: ¼ recipe
  • Calories: 340
  • Sugar: 5 g
  • Fat: 23 g
  • Carbohydrates: 11 g
  • Fiber: 4 g
  • Protein: 17 g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.

Beverley A Rogers - March 27

Can you make this in a crockpot?

    Angela Paulino - March 31

    Hi Beverley – yes, 4 hours on high or 8 hours on low and add the cabbage in 1 hour before the end. Enjoy!

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