Chicken Shirataki Tofu Noodle Soup with Rutabaga
Dive into a bowl of nourishing comfort with this Chicken Shirataki Tofu Noodle Soup with Rutabaga, a low-carb twist on classic chicken noodle soup. Packed with tender shredded chicken, hearty cubes of rutabaga, and delicate shirataki tofu noodles, this gluten-free and keto-friendly recipe offers a wholesome, guilt-free meal perfect for cozy nights or meal prepping. Aromatic herbs like thyme, rosemary, and bay leaf infuse the broth with rich, savory flavors, while fresh vegetables like carrots, celery, and onion add vibrant texture and nutrition. Ready in under an hour, this soup brings a satisfying balance of protein and vegetables to your table, with the added bonus of shirataki noodles for a noodle fix without the carbs. Serve it piping hot with a sprinkle of fresh parsley for a vibrant finish!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 pack (7 oz) Shirataki tofu noodles
- 1 medium Rutabaga
- 6 cups Low-sodium chicken broth
- 2 medium Carrots
- 2 stalks Celery stalks
- 3 cloves Garlic cloves
- 1 medium Yellow onion
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme
- 1 teaspoon Fresh rosemary
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (optional, for garnish) Fresh parsley
Instructions
Prepare the shirataki tofu noodles by rinsing them thoroughly under cold running water for about 2-3 minutes. Set aside to drain.
Peel and dice the rutabaga into small cubes (approximately 1/2 inch). Set aside.
Peel and slice the carrots into thin rounds. Chop the celery stalks into small pieces. Mince the garlic cloves and dice the onion.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat olive oil in a large soup pot over medium heat. Add the chicken breasts and sear on each side for 3–4 minutes until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, minced garlic, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and add the diced rutabaga, fresh thyme, rosemary, bay leaf, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20 minutes until the chicken is fully cooked and the rutabaga is tender.
Remove the chicken breasts from the pot and shred them using two forks. Discard the bay leaf.
Add the shredded chicken and rinsed shirataki tofu noodles into the pot. Stir and simmer for an additional 5 minutes to heat the noodles through.
Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
