Ingredients:

  • 12 oz (2 packages) Shirataki Fettuccine Noodles, drained
  • 2 Tbsp Unsalted Butter or Ghee
  • 1 cup Yellow Onion, small dice
  • 1 cup Celery, small dice
  • ½ cup Carrot, small dice
  • 2 large cloves Garlic, finely minced
  • 1 tsp Dried Thyme
  • 8 cups Low-Sodium Chicken Stock
  • 2 cups Shredded Cooked Chicken
  • 2 large Bay Leaves
  • 1 tsp Kosher Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper (or to taste)
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 1 tsp Freshly Squeezed Lemon Juice

Instructions:

  1. Drain the Shirataki noodles and rinse thoroughly under cold running water for 2–3 minutes. Place rinsed noodles in a small pot of boiling water for 1 minute, drain immediately, and pat dry with paper towels.
  2. Place the dried noodles in a non-stick pan over medium-high heat. Cook, stirring frequently, until all moisture has evaporated and the noodles 'squeak' (about 5–7 minutes). Set aside.
  3. Melt the butter or ghee in a large stockpot over medium heat. Add the diced onion, celery, and carrot. Sauté gently until the vegetables are softened and translucent (about 5–7 minutes). Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant.
  4. Pour in about ½ cup of the chicken stock to deglaze the pot. Add the remaining chicken stock and the bay leaves. Bring the soup to a rolling simmer, then reduce the heat to low and allow it to bubble gently for 15–20 minutes to develop the flavor. Remove and discard the bay leaves.
  5. Stir in the prepared shredded chicken and the dry-fried Shirataki noodles. Simmer for an additional 3–5 minutes until piping hot. Taste the broth and adjust the seasoning aggressively with salt and freshly ground black pepper.
  6. Stir in the fresh lemon juice just before serving. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley.