Today is a soup for lunch kind of day here in East Central Oklahoma. Yesterday is was 60 degrees and sunny. Today it is 30 degrees with freezing drizzles. So we need something warm when coming inside after feeding the horses and chickens. This is a keto friendly recipe that is so yummy. This recipe is an adaptation of a recipe from Dana Carpendar’s “Fat Fast Cookbook 2”. I have added some ingredients. Her section of preparing shirataki noodles is invaluable. I am doing very well on my keto diet. I restarted on New Year’s Day and am sticking to it.
- 2 cups homemade Chicken Stock or fresh cold Water
- 2 large Chicken Thighs with skin
- 1 Chicken Bouillon Cube (try to find a brand with no MSG)
- 1 cup full-fat canned Coconut Milk (don’t use the coconut milk from a carton. Too much sugar)
- ½ Tsp Garlic Powder or to taste
- 1 Tsp Curry Powder or to taste
- 2 ozs of Sugar snap Peas, cut in bite size pieces
- 2 8 0z packages of Shirataki Fettuccini Noodles (optional, leave out if you can’t find them)
- Sea Salt and Pepper to taste (you can use White Pepper so you don’t have black specks in your soup)
Put the chicken stock or water in a medium pot. Bring to boil. Add the chicken thighs and reduce to a simmer. Simmer for one hour. Take the chicken out of the pot and allow to cool in bowl. Set aside. Add the next five ingredients to soup pot. Continue to simmer. When the chicken cools, shred or cut the meat. Add back into the pot. I collect the skin and bones in the freezer to make my chicken stock. I save them until I have a gallon bag full.
Prepare the noodles. The shirataki noodles come in a pouch of liquid. When you open the pouch, they will smell fishy. Open the pouches and pour into a mesh strainer in your sink. Rinse the noodles well. Place the noodles in a mircowavable bowl. Cook for 2 minutes on high. Rinse and drain. Fishy smell all gone. Put them back into the bowl. Cook another 2 minutes. Rinse and drain. Add the noodles to your soup. Enjoy. This will not last long.