Savor the rich, aromatic flavors of this Keto Vietnamese Chicken Noodle Soup! A warm, comforting bowl with tender chicken and low-carb noodles.
🍴 Prep Time: 10 minutes 🔥 Cooking Time: 30 minutes ⏳ Total Time: 40 minutes 🪜 Difficulty Level: Easy 🍽️ Recipe Makes: 4 Servings
☐ 1 tablespoon avocado oil ☐ 1 teaspoon coriander seeds ☐ 2 star anise ☐ 2 cardamom pods ☐ 1 teaspoon white pepper ☐ 1 piece lemongrass, crushed ☐ 1” piece ginger, thinly sliced ☐ 4 cups Pacific Foods Organic Chicken Bone Broth ☐ 2 cups water ☐ 1 ½ pounds chicken breasts ☐ 2 packages shirataki noodles (optional) ☐ Salt, to taste
Toppings ☐ 2 tablespoons cilantro ☐ 2 tablespoons mint ☐ 2 green onions, thinly sliced ☐ 1 cup mung bean sprouts ☐ 2 serranos, thinly sliced ☐ 1 lime, cut into wedges
1. Heat 1 tablespoon avocado oil in a Dutch oven over medium heat. Cook coriander, star anise, and cardamom for 1 minute. 2. Add white pepper, lemongrass, and ginger, cooking for another minute. 3. Pour in bone broth and water, bring to a simmer, then add chicken, cover, and cook for 25 minutes. 4. Remove and shred the chicken, adjust salt if needed, and strain the soup solids. 5. Place shirataki noodles in bowls (optional), top with shredded chicken, ladle broth over, and garnish with cilantro, mint, and toppings. Serve and enjoy!
Let the soup simmer slowly to blend flavors. Rushing it won’t allow the herbs and spices to infuse properly. Be patient for a richer, more flavorful broth!