• Krista Smith, FNTP

Chicken Noodle Kale Soup

Updated: Dec 5, 2019

It's fall y'all!

I love soup any time of year, but I make them at least once a week when we get that nice cool weather.

Homemade soups are ideal for nourishing body and soul because YOU get to select all the healthy, fresh ingredients. Canned soups were my jam before I actually read labels and understood (or not!) the ingredients manufacturers use to make it taste extra good. Even if the label says the soup is "healthy" or "natural", that bears little meaning to the quality. Most soups contain preservatives, high levels of sodium, are thickened with wheat &/or include corn-based thickeners and sweeteners.

I started to miss noodles when deciding to go low carb/keto (I use these interchangeably because my personal eating style shifts between the two). Sure, I've done the zucchini noodle thing and love those, but sometimes you don't want that particular flavor. Enter: The Wonder Noodle.

Shirataki noodles are made from konjac plant root and are exclusively fiber, meaning ZERO net carbs! You can find them here. What I LOVE about them is they are pretty much tasteless so they take on the flavor of any dish. They have the texture of a nice rice noodle and I especially enjoy the angel hair for soup because it reminds me of ramen.

I developed this tasty chicken noodle kale soup on a particularly chilly day and almost ate the entire pot! Since it makes about 1-2 servings, I recommend doubling the recipe for a family of 4.

Chicken Noodle Kale Soup

Serves 1-2


2T butter

2 ribs celery, diced

1 small carrot, diced

3T red onion, minced

4 large white mushrooms, diced

2 cloves garlic, minced

4 oz cooked chicken breast

1 handful shredded kale

2 cups chicken broth, stock, or bone broth

1 tsp rosemary

1 tsp salt (or more to taste)

½ tsp fresh ground black pepper

1 pkg angel hair shirataki noodles (aka “wonder noodles”) rinsed and drained


In a large saucepan over medium heat, add the butter, celery, carrot and onion. Cook until fragrant, about 4 minutes. Add the mushrooms and continue to saute another 3-5 minutes until soft. Add the garlic and cook another minute, stirring often. Next add the chicken, kale, stock and seasonings. Adjust heat to high and bring to a boil. Stir in the wonder noodles. Serve warm.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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