Low Cal Chicken Noodle Soup

THIS RECIPIE USES 20 CAL TOFU SHIRATAKI NOODLE FROM HOUSE FOODS. Yields one giant bowl of soup for only 280 calories. The perfect volume meal for cold weather.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep ingredients. Mince garlic, dice onions, slice carrots and celery, dice dill and parsley. Drain and rinse shirataki noodle. If noodle is hard, cook according to package instructions.

Step 2

Set stovetop to medium-high heat. In a saucepan, cook minced garlic in canola oil spray until fragrant.

Step 3

Add more canola oil spray and cook onions until soft.

Step 4

Add celery, carrot, and a dash of salt to the saucepan. Cook until carrots and celery just start heating up.

Step 5

Add chicken broth, water, ground ginger, lemon juice, and parsley. Bring to a roiling boil. - - OPTIONAL: I like to make my soup spicy and umami, so I also add sriracha, soy sauce, and cayenne pepper. You don’t have to make the soup with these ingredients if you prefer the traditional flavor of chicken noodle soup

Step 6

Turn down heat to simmer and add ground chicken. Simmer until chicken is cooked through.

Step 7

Turn off heat. Add dill. Add shirataki noodle. Add accent seasoning and salt to taste.