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Chicken Noodle Soup




1.1 to 1.4 kilograms chicken, quartered
1 large onion, diced
2 carrots, cut in 1-inch pieces
2 ribs of celery, cut in 1-inch pieces
960ml reduced-sodium chicken broth
113 grams low carb Spaghetti, broken into 1-inch pieces
1 teaspoon lemon zest
1 teaspoon fresh lemon juice (1/4 lemon)
Salt and freshly ground black pepper


1. In a large pot over high heat, bring chicken, onion, carrots, celery and broth to a boil. Reduce heat to low and simmer covered until chicken is cooked through, about 35 minutes.

2. Meanwhile, bring a pot of salted water to a boil. Cook spaghetti according to package directions.


Per Serving:
Carbohydrates: 8 grams
Net Carbs: 3.5 grams
Fibre: 4.5 grams
Protein: 49 grams
Fat: 5.5 grams
Calories: 284

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