Recipe: Chicken Noodle Soup with Gluten Free Shirataki Noodles
This chicken noodle soup with gluten-free shirataki noodles is another simple and healthy meal for you to try. Use any available vegetables, fresh herbs, shredded chicken, and gluten-free – shirataki noodles. In 20 minutes, you can enjoy this wholesome soup.
The shirataki (or Konjaku) noodles are scrumptious, gluten-,calorie, and carb-free. These are made with Japanese yam flour or konnyaku imo tuber which makes it rich in fiber. Who would have thought that delicious and healthy pasta exists.
For the best source of shirataki, we recommend the Miracle Noodle. Their noodles are the highest quality and they provide a range of different pasta options.
2 tablespoons olive oil
1 tablespoon poultry seasoning or herbs:
3 teaspoons dried thyme
3 teaspoons dried oregano
3 teaspoons dried sage
1 medium onion, diced
3 cloves of garlic, minced
2 carrots, chopped or diced
2 stalks celery, chopped or diced
1 medium zucchini, sliced
1 medium daikon, sliced
1 package fettuccini shirataki noodles drained, rinsed well and cut in half
Precooked chicken (thighs) (about 4 cups shredded or chopped into bite size pieces)
Sea salt, to taste
Pinch of red pepper flakes
1 -32 oz (1 quart) chicken stock (we love BONAFIDE)
Step 1: Heat oil in stock pot or Dutch oven over medium low heat, then add in dried herbs and sauté quickly before adding in onions and continuing to sauté until translucent,
Step 2: Add garlic and sauté until soft,
Step 2: Add celery, daikon and carrots and continue to sauté for several minutes on medium heat.
Step. 3: Add chicken broth, shirataki noodles and sea salt and simmer until vegetables are tender,
Step 4: Add pre-cooked chicken the last 5 minutes. Serve and enjoy!
Note: Adding herbs into oil releases their medicinal properties. Shirataki noodles are an excellent fiber for the gut.