Low-Carb Chinese Chicken Noodle Soup

by KetoDietApp.com

Step 1Start 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.

Step 2Bring to a boil and cover with a lid. Simmer for 10 to 12 minutes, and then take off the heat.

Step 3While 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).

Step 4Dice 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).

Step 5When 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.

Step 6Place 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.

Step 7Take off the heat and add back the shredded chicken and stir in the sesame oil. Season with salt to taste.

Step 8To serve, garnish with freshly sliced green onions and optionally chillies. To store, let it cool down and refrigerate for up to 4 days.