The temperature is starting to drop and that usually means sickness is around the corner. My fiancé wasn’t feeling well this week so I decided to make him an updated Chicken “Noodle” Soup. Chicken Noodle Soup is always comforting when you are under the weather so it was nice to have a low carb version that we could enjoy. The soup was great for a weeknight meal because it’s ready for serving in no time. I didn’t add carrots or celery, but those would also be great additions to the soup.
What is your favorite food to eat when you’re under the weather? I’d love to hear about it in the comments below. 🙂
Low Carb Dijon Chicken “Noodle” Soup
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Dijon mustard
8 cups chicken stock
1/2 tsp dried basil
1 lb cooked chicken, shredded
2 medium zucchini, peeled into noodles using a julienne peeler
Heat 1 Tbsp of oil in a large soup pot over medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook until the onions are tender and translucent. Add the Dijon mustard, stir to combine. Add the broth and bring it to a boil. Cut the zucchini noodles into 2″ strips (about three pieces per noodle). Add the zucchini to the broth and cook for 2-3 minutes or until the zucchini is tender. Add the chicken and heat through. Season with salt and pepper to taste.
Net Carb Count*:
Low Carb Dijon Chicken “Noodle” Soup: 27 net carbs (for entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Enjoy!
~Karen
Products I used for this meal (click the image for more info or to purchase):
They don’t have the exact julienne peeler I use on Amazon, but this one is similar.
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