Sharing is caring!

Comfort in a Bowl: Chicken and Shirataki Noodle Soup Recipe

Let’s face it: We all have those days where life feels a bit overwhelming, right? Between juggling work, family, and social obligations, finding time to whip up a decent meal can feel like an Olympic sport. But fear not! This Chicken and Shirataki Noodle Soup recipe is here to save the day—like the superhero of quick dinners that don’t skimp on comfort or flavor.

What’s more, it’s packed with protein and low in carbs, making it the perfect choice for a healthy yet satisfying meal. So bubble, bubble, let’s make some soup!

Why You’ll Love This Chicken and Shirataki Noodle Soup

The beauty of this Chicken and Shirataki Noodle Soup lies in its simplicity. Not only is it easy to prepare, but it also makes use of a few key ingredients that you might already have in your pantry. And let’s not forget about the star of the show: Shirataki noodles! If you haven’t tried these magical little strands yet, they might just become a new favorite around your kitchen table. They’re low-calorie, gluten-free, and have a unique texture that perfectly absorbs the flavors of the broth.

Ingredients You’ll Need

Gather these ingredients to create your delightful soup:

• 1 lb boneless, skinless chicken breast
• 2 packs Shirataki noodles, drained
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup sliced mushrooms
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions, sliced (for garnish)
• Salt and pepper, to taste

Steps to Deliciousness

1. Cook the Chicken: In a large pot, bring your chicken broth and water to a gentle boil. Add the chicken breast whole and cook for about 15-20 minutes, or until fully cooked through. Once cooked, remove the chicken and set it aside to cool.

2. Prep the Veggies: In the same broth, toss in the mushrooms, carrots, celery, garlic, and ginger. Let those simmer for about 5-7 minutes until they start to soften. Just imagine that aroma filling your kitchen—pure bliss!

3. Shirataki Noodles: While the veggies are cooking, rinse and drain the Shirataki noodles. You might notice a slightly funky smell—don’t worry, it’s part of their charm! Rinse them under cold water and they’ll be good to go.

4. Shred the Chicken: Once your chicken is cooled, shred it into bite-sized pieces. Toss it back into the pot, along with those glorious Shirataki noodles and soy sauce. Give everything a good stir.

5. Season to Taste: Season your soup with salt and pepper. If you’re feeling adventurous, add a splash more soy sauce or even a dash of chili flakes for some heat!

6. Dish It Out: Scoop up a hearty portion into bowls, sprinkle with green onions, and prepare for smiles all around the family table.

Cooking Tips

• Make It Ahead: This soup is a fantastic make-ahead meal. You can prep the broth and veggies in advance, so all you have to do is stir in the chicken and noodles when you’re ready to eat!

• Leftover Love: If you have leftovers (which is rare because it’s so good!), you can store them in an airtight container in the fridge for up to three days. The noodles may absorb some broth, so you might need to add a splash of water when reheating.

• Don’t Skip the Garnish: A sprinkle of fresh green onions goes a long way in adding that final touch of flavor and color. It’s like putting a cherry on top of a sundae!

FAQs About Chicken and Shirataki Noodle Soup

Can I substitute the chicken with tofu or another protein?

Absolutely! If you’re looking for a vegetarian or vegan option, tofu and tempeh are great substitutes, and they absorb flavor beautifully.

How can I store leftovers?

Store your soup in an airtight container in the fridge for up to three days. Just remember, Shirataki noodles may absorb some broth, so add a little water when reheating!

Let me tell you, this Chicken and Shirataki Noodle Soup recipe has become a cherished staple in my home. When my kids come back from school, they sure do appreciate a warm, hearty bowl of soup to chase away the chill. A sure-fire hit that you can customize every time, it never gets boring!

In the end, cooking is about making memories and sharing joy with your loved ones over comforting meals, don’t you think? So grab your apron, gather your ingredients, and let’s whip up some magic in the kitchen with this delightful Chicken and Shirataki Noodle Soup. Your belly (and your loved ones) will thank you for it!

Bonus Recipe Ideas

If you’re looking for other quick and delicious meals, check out my One-Pan Lemon Garlic Chicken or try my 30-Minute Veggie Stir-Fry for a fast and flavorful meal that’s sure to please!

So, what are you waiting for? Enjoy the comforting embrace of this delicious Chicken and Shirataki Noodle Soup—and remember, it’s not just soup; it’s a hug in a bowl!

Meta Description: Chicken and Shirataki Noodle Soup is the perfect recipe for busy days. Quick, easy, and delicious, this dish will become your go-to meal. Try it today!

Chicken and Shirataki Noodle Soup

A quick and easy Chicken and Shirataki Noodle Soup recipe, packed with protein and low in carbs, perfect for busy days and cozy family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Soup

Cuisine: American, Healthy

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breast
• 2 packs Shirataki noodles, drained Rinse and drain the noodles before use.
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 cup sliced mushrooms
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 tablespoon soy sauce Add more to taste if desired.
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green onions sliced (for garnish)
• Salt and pepper, to taste

Method

 

Cooking the Chicken

1. In a large pot, bring your chicken broth and water to a gentle boil. Add the chicken breast whole and cook for about 15-20 minutes, or until fully cooked through. Once cooked, remove the chicken and set it aside to cool.

Preparing the Vegetables

1. In the same broth, toss in the mushrooms, carrots, celery, garlic, and ginger. Let those simmer for about 5-7 minutes until they start to soften.

Preparing Shirataki Noodles

1. While the veggies are cooking, rinse and drain the Shirataki noodles. You might notice a slightly funky smell—don’t worry, it’s part of their charm! Rinse them under cold water and they’ll be good to go.

Finishing the Soup

1. Once your chicken is cooled, shred it into bite-sized pieces. Toss it back into the pot, along with those glorious Shirataki noodles and soy sauce. Give everything a good stir.
2. Season your soup with salt and pepper. If you’re feeling adventurous, add a splash more soy sauce or even a dash of chili flakes for some heat!

Serving

1. Scoop up a hearty portion into bowls, sprinkle with green onions, and prepare for smiles all around the family table.

Notes

This soup is a fantastic make-ahead meal. You can prep the broth and veggies in advance, so all you have to do is stir in the chicken and noodles when you’re ready to eat! If you have leftovers, store them in an airtight container in the fridge for up to three days. The noodles may absorb some broth, so you might need to add a splash of water when reheating. Don’t skip the garnish; a sprinkle of fresh green onions goes a long way!