Keto Low Carb Chicken Shirataki Noodle Soup
Quick weeknight soup featuring tender chicken and wilted spinach in savory broth with chewy shirataki noodles. Light and satisfying, this low-carb version skips traditional wheat noodles while keeping all the comfort. Perfect for meal prep, keto followers, or anyone seeking a fast protein-forward bowl. The soy sauce adds umami depth without heavy cream or butter.
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breast, chopped or sliced
- 16 fl oz chicken broth
- 6 oz fresh baby spinach
- 1 tablespoon soy sauce, or tamari
- salt
- black pepper
- 7 oz shirataki noodles, rinsed and drained
Instructions
- 1
Heat olive oil in a large saucepan over medium-high heat.
- 2
Add chicken and cook until no longer pink inside, stirring occasionally.
- 3
Pour in chicken broth and soy sauce, stirring to combine.
- 4
Add spinach and simmer until wilted, about 2-3 minutes.
- 5
Taste and adjust seasoning with salt and pepper as needed.
- 6
Stir in drained noodles and heat through, about 1 minute.
- 7
Serve immediately.
Tips
Rinse shirataki noodles thoroughly under cold water and pat dry to remove excess liquid and prevent a fishy smell.
Shred or chop chicken into bite-sized pieces before cooking so it cooks evenly and blends seamlessly into the broth.
Good to Know
Refrigerate in an airtight container up to 3 days. Do not freeze noodles as they become mushy; freeze broth and chicken separately instead.
Prepare broth, cook chicken, and wash spinach up to 2 days ahead. Assemble and cook fresh when ready to serve.
Ladle into bowls. Top with extra black pepper, sesame seeds, or fresh scallions if desired.
Common Mistakes
Skip rinsing the noodles to avoid a fishy or ammonia smell in the finished soup.
Don't overcook spinach or noodles to prevent mushy texture.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken?
Thaw completely before cooking to ensure even heat and proper doneness. Frozen chicken will extend cook time significantly and may result in uneven cooking.
What if I don't have shirataki noodles?
Substitute with zucchini noodles, kelp noodles, or traditional wheat noodles if carb count is not a concern. Adjust cooking times accordingly; zucchini noodles need only 30 seconds.
How long can I keep leftovers?
Store in the refrigerator up to 3 days. Noodles soften over time, so consume within 1-2 days for best texture. Freeze only the broth and chicken.