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Low-Carb Chinese Chicken Noodle Soup

5 stars, average of 2 ratings

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Low-Carb Chinese Chicken Noodle SoupPin itFollow us 148.4k

If you're looking for a tasty and healthy twist on traditional Chinese chicken noodle soup, then this high-protein dinner recipe is for you. Seasoned with fragrant aromatics, this low-carb and low-calorie soup is perfect for chilly days or when you're feeling under the weather.

Instead of regular noodles, we'll be using shirataki noodles, which are made from konjac root and are low in carbs and low in calories. However, if shirataki noodles aren't available, you can always substitute them with zucchini noodles or kelp noodles, both of which are also low in carbs and have a similar texture to shirataki noodles.

Combined with a homemade chicken stock, fresh veggies like Bok Choy, scallion, chillies, carrot, zucchini, and cabbage, and flavorful aromatics like garlic, ginger, Chinese cooking wine, and sesame oil, this soup is sure to satisfy your taste buds and leave you feeling full for longer.

This recipe makes four regular (main course) lunch or dinner servings, or up to 8 servings if eaten as a starter.

So let's get started and learn how to make this delicious low-carb and low-calorie Chinese chicken noodle soup with shirataki noodles!

Recipe Tips

We are using boneless, skinless chicken breasts although you can use chicken thighs with or without skin and bones. As a bonus, the bones and skins will add even more flavour! Finally, you can use chicken carcasses like I did here.

As mentioned above, instead of shirataki noodles (aka zero noodles), you can use zucchini noodles or kelp noodles.

If you need to avoid gluten, you will likely need to use a different cooking wine than Shaoxing. Most of the brands I found contain gluten although the one I used was gluten-free and sugar-free. Here are some of the alternatives:

  • dry sherry
  • dry white wine
  • sake or cooking sake

More Low-Carb Soups

Hungry for more? Try any of these delicious low-carb soups!

Low-Carb Chinese Chicken Noodle SoupPin itFollow us 148.4k

Hands-on Overall

Serving size 2 cups/ 480 ml

Allergy information for Low-Carb Chinese Chicken Noodle Soup

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per 2 cups/ 480 ml)

Net carbs7.7 grams
Protein31.5 grams
Fat5 grams
Calories221 kcal
Calories from carbs 15%, protein 62%, fat 23%
Total carbs11.1 gramsFiber3.3 gramsSugars4.6 gramsSaturated fat0.9 gramsSodium985 mg(43% RDA)Magnesium71 mg(18% RDA)Potassium849 mg(42% EMR)

Ingredients (makes 4 servings)

Chicken stock:
  • 2 large chicken breasts (500 g/ 1.1 lb)
  • 5 cups water or chicken stock (1.2 L)
  • 2 cloves garlic, sliced
  • 2-inch (5 cm) piece ginger, sliced
  • 1 small brown onion, peeled and quartered
  • 1 star anise
Soup:
  • 1 pack shirataki noodles (200 g/ 7.1 oz)
  • 1 medium zucchini, diced (200 g/ 7.1 oz)
  • 1 medium carrot, peeled and sliced (85 g/ 3 oz)
  • 200 g baby bok choy or regular bok choy (7.1 oz)
  • 2 cups sliced Chinese Napa cabbage (85 g/ 3 oz)
  • 2 tbsp tamari sauce or coconut aminos (30 ml)
  • 2 tbsp Chinese cooking wine (30 ml)
  • sea salt, to taste
  • 1 tsp toasted sesame oil
  • 2 medium green onions, sliced (30 g/ 1.1 oz)
  • Optional: fresh chillies, to serve

Instructions

  1. Start by making the stock. Fill a large saucepan with water (or chicken stock for more flavor). Add the chicken breasts, one cloves of sliced garlic, one peeled and quartered onion, one 2-inch (5 cm) piece of sliced ginger and one star anise.
  2. Bring to a boil and cover with a lid. Simmer for 10 to 12 minutes, and then take off the heat. Low-Carb Chinese Chicken Noodle Soup
  3. While the stock is cooking, prepare the vegetables. Drain and rinse the shirataki noodles and follow the instructions here if you want to remove any residual odour (not required as it won't make a huge difference in this recipe).
  4. Dice the zucchini and peel and slice the carrot. Slice the Chinese Napa cabbage (or use savoy cabbage) and halve the baby bok choy (or you can use regular bok choy cut into thick slices).
  5. When the stock is ready, remove the chicken breast from the saucepan and set aside to cool down. Strain the stock and discard all of the aromatics. Once the chicken is cool enough to touch, shred into pieces. Low-Carb Chinese Chicken Noodle Soup
  6. Place the stock back on the cooker and heat up. Once simmering, add the carrots, cover with a lid and cook for about 5 minutes. Then add all of the remaining vegetables, shirataki noodles, Chinese cooking wine, coconut aminos (or tamari sauce) and cook for another 5 minutes or until the vegetables are crisp-tender.
  7. Take off the heat and add back the shredded chicken and stir in the sesame oil. Season with salt to taste. Low-Carb Chinese Chicken Noodle Soup
  8. To serve, garnish with freshly sliced green onions and optionally chillies. To store, let it cool down and refrigerate for up to 4 days. Low-Carb Chinese Chicken Noodle Soup

Chinese Chicken Noodle Soup

5 stars, average of 2 ratings
Chinese Chicken Noodle Soup
This high-protein Chinese chicken noodle soup recipe features a delicious twist with shirataki noodles, homemade chicken stock, and fresh veggies. Seasoned with fragrant aromatics, this low-carb and low-calorie soup is perfect for chilly days or when you're feeling under the weather.
Hands on15m
Overall30m

Ingredients (makes 4 servings)

  • Chicken stock:

  • 2 large chicken breasts (500 g/ 1.1 lb)
  • 5 cups water or chicken stock (1.2 L)
  • 2 cloves garlic, sliced
  • 2-inch (5 cm) piece ginger, sliced
  • 1 small brown onion, peeled and quartered
  • 1 star anise
  • Soup:

  • 1 pack shirataki noodles (200 g/ 7.1 oz)
  • 1 medium zucchini, diced (200 g/ 7.1 oz)
  • 1 medium carrot, peeled and sliced (85 g/ 3 oz)
  • 200 g baby bok choy or regular bok choy (7.1 oz)
  • 2 cups sliced Chinese Napa cabbage (85 g/ 3 oz)
  • 2 tbsp tamari sauce or coconut aminos (30 ml)
  • 2 tbsp Chinese cooking wine (30 ml)
  • sea salt, to taste
  • 1 tsp toasted sesame oil
  • 2 medium green onions, sliced (30 g/ 1.1 oz)
  • Optional: fresh chillies, to serve

Instructions

  1. Start by making the stock. Fill a large saucepan with water (or chicken stock for more flavor). Add the chicken breasts, one cloves of sliced garlic, one peeled and quartered onion, one 2-inch (5 cm) piece of sliced ginger and one star anise.
  2. Bring to a boil and cover with a lid. Simmer for 10 to 12 minutes, and then take off the heat.
  3. While the stock is cooking, prepare the vegetables. Drain and rinse the shirataki noodles and follow the instructions here if you want to remove any residual odour (not required as it won't make a huge difference in this recipe).
  4. Dice the zucchini and peel and slice the carrot. Slice the Chinese Napa cabbage (or use savoy cabbage) and halve the baby bok choy (or you can use regular bok choy cut into thick slices).
  5. When the stock is ready, remove the chicken breast from the saucepan and set aside to cool down. Strain the stock and discard all of the aromatics. Once the chicken is cool enough to touch, shred into pieces.
  6. Place the stock back on the cooker and heat up. Once simmering, add the carrots, cover with a lid and cook for about 5 minutes. Then add all of the remaining vegetables, shirataki noodles, Chinese cooking wine, coconut aminos (or tamari sauce) and cook for another 5 minutes or until the vegetables are crisp-tender.
  7. Take off the heat and add back the shredded chicken and stir in the sesame oil. Season with salt to taste.
  8. To serve, garnish with freshly sliced green onions and optionally chillies. To store, let it cool down and refrigerate for up to 4 days.

Nutrition (per 2 cups/ 480 ml)

Calories221kcal
Net Carbs7.7g
Carbohydrates11.1g
Protein31.5g
Fat5g
Saturated Fat0.9g
Fiber3.3g
Sugar4.6g
Sodium985mg
Magnesium71mg
Potassium849mg

Detailed nutritional breakdown (per 2 cups/ 480 ml)

Net carbsProteinFatCalories
Total per 2 cups/ 480 ml
7.7 g31.5 g5 g221 kcal
Chicken, breast (without skin, raw)
0 g28.1 g3.3 g150 kcal
Water, still
0 g0 g0 g0 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Ginger root, fresh
0.8 g0.1 g0 g4 kcal
Onion, brown (yellow), raw
1.1 g0.2 g0 g6 kcal
Star anise, spices
0.2 g0.1 g0.1 g2 kcal
Shirataki noodles, konjac noodles
0.8 g0 g0.1 g2 kcal
Zucchini (summer squash, courgette)
1 g0.6 g0.2 g8 kcal
Carrot, fresh
1.4 g0.2 g0.1 g9 kcal
Bok choy (pak-choi) cabbage, fresh
0.6 g0.8 g0.1 g7 kcal
Chinese cabbage, napa cabbage, raw
0.6 g0.3 g0 g6 kcal
Tamari sauce (gluten-free soy sauce)
0.4 g0.9 g0 g5 kcal
Shaoxing cooking wine
0 g0 g0 g8 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Sesame oil, toasted
0 g0 g1.1 g10 kcal
Spring onion, scallion, green onion, fresh
0.4 g0.1 g0 g2 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Hi! Thank you for the wonderful recipe as always. Can you recommend a sugar free, low carb, or no sugar added Chinese Cooking Wine. Every thing I find in my local Asian grocery stores have sugar added, caramel coloring, and/or wheat.

Thank you Christina! I used this one but it depends whee you live: www.amazon.co.uk/.../ref=ask_ql_qh_dp_hzaFilter
Alternatively you could use some of the other options which I now added to the tips!