Low Carb Miki Noodle Soup
Savor the comforting essence of "Low Carb Miki Noodle Soup," a lighter twist on the classic Filipino favorite that’s perfect for health-conscious foodies. This wholesome recipe swaps traditional noodles for spiralized zucchini, creating a nutrient-rich, low-carb base that’s both satisfying and guilt-free. Tender chicken breasts are simmered in a savory blend of chicken broth, soy sauce, and aromatic ginger, garlic, and onion to deliver layers of flavor in every spoonful. Ready in under an hour, this hearty soup is ideal for busy weeknights, offering a cozy dish that feels indulgent while supporting your wellness goals. Garnished with a sprinkle of fresh green onions, it’s a vibrant, nourishing meal you’ll want to enjoy again and again.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 inch piece ginger
- 3 pieces garlic cloves
- 1 piece small onion
- 4 large zucchini
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the zucchini noodles. Using a spiralizer, turn the zucchini into noodles and set aside.
In a large pot, heat the olive oil over medium heat.
Finely chop the ginger, garlic, and onion, then add them to the pot. Sauté until fragrant and the onions are translucent, about 3-4 minutes.
Add the chicken breasts to the pot and lightly brown on both sides, about 5 minutes per side.
Pour in the chicken broth and water, then add the soy sauce. Bring to a boil.
Reduce the heat to a simmer and cover the pot. Cook the chicken for about 20 minutes, or until it is fully cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the zucchini noodles to the pot and stir them gently into the soup.
Cook the zucchini noodles for 3-5 minutes, until they are tender but not mushy.
Season the soup with salt and black pepper to taste.
Finely chop the green onions and sprinkle them over the soup before serving.
Ladle the soup into bowls and serve hot.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 14340 mg | 623% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 75.8 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3377 mg | 72% | |
*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.
