Shirataki chicken noodle soup – a savory, mouthwatering, heart-warming soup, exploding with flavor and deliciousness! This soup is rich and healthy and contains only 2 net carbs.
Don’t you sometimes want to just chill with a good, hearty bowl of chicken noodle soup? Shirataki chicken noodle soup is a perfect low carb replacement for this. The noodles are completely immersed in the soup and drink up the bold flavors. You might totally forget for a minute that you aren’t eating regular noodles!
This soup is perfect for meal prep and can be frozen with one caveat, which I will talk about in greater detail later on.
What are shirataki noodles?
Shirataki noodles are long white noodles made from konjac root, which are a zero-calorie and zero carb food, making it a very popular substitute for noodle dishes on a low carb diet. ‘Shirataki’ actually stands for ‘white waterfall’ in the Japanese language and this refers to their appearance. They are also known as miracle noodles, skinny noodles or konjac pasta.
I love the skinny noodles brand but there are so many different brands out there on Amazon, Trader Joe’s and even Walmart.
Ingredients used in making shirataki chicken noodle soup
Shirataki noodles: I use 2 packs of the shirataki noodle angel hair variety which has long, thin strands.
Chicken thighs: For this recipe, I chose chicken thighs and not chicken breasts because it adds an extra depth of flavor and richness to the soup. Dark meat, like chicken thighs, has a meaty taste and tender texture which makes all the difference in this recipe!
Chicken stock and water: I actually like to use both so I can better control the end flavors and make it taste exactly like I want to with a varied combination of spices. You can use only water but you will have to increase the spices used.
Coconut aminos: My not-so-secret ingredient that adds a whole lot of pizzazz to this soup! It is gluten-free and a perfect soy sauce replacement in a low carb diet. I like to switch things up with ground crayfish, which is an African spice that can only be gotten from African stores here in the US or on Amazon. Coconut aminos is similar in taste and really bring out the umami flavor in this soup.
Olive oil: You can substitute with any mild-flavored oil.
Vegetables: Onions, garlic, celery and parsley to garnish. I wanted to keep this recipe as low carb as possible so I omitted carrots but you can add it if you wish.
Spices: I use smoked paprika pepper, black pepper, thyme, bouillon powder, cayenne pepper, and salt. Smoked paprika pepper is mild but it gives a rich, smoky flavor, while cayenne pepper is quite spicy. You can omit the cayenne pepper if you don’t want it spicy but smoked paprika is essential to this recipe. You can also add some of your favorite spices.
How to prepare shirataki noodles
Shirataki noodles come immersed in a fishy-smelling liquid which seems to turn off a LOT of people. But there is an easy way to prepare this and get rid of the fishy smell.
First, empty the noodles in a colander in the sink and let the running water rinse it out. The noodles are extra-long so at this step, I get a pair of scissors and quickly chop a few times to make it a manageable length. I then toss it about as it rinses for about a minute or two.
For regular dishes like this shirataki noodle vegetable stir fry, I would microwave for two minutes, wash again, then dry stir fry the noodles on the stove for a few minutes before cooking with it. But for this soup recipe, you don’t have to. Just leave it to dry on the colander as you continue making the soup.
How to make shirataki chicken noodle soup
Chop the onions, garlic, and celery. Wash the chicken and leave on a colander to dry. Press the sauté mode on the instant pot and leave the cover open. Add the oil and when it gets hot, add the onion and garlic for about a minute. Add celery and stir for a few more minutes till it just begins to soften.
Add the chicken thighs, water, chicken stock, and spices. Switch the instant pot to manual mode and cook on high pressure for 20 mins. Remember it will take about 10 minutes to come to pressure.
Do a quick release by switching the valve to the venting position. You don’t want the chicken to overcook so doing this stops the high-pressure cooking process. Take out the chicken, shred it and put it back.
Add the coconut aminos, taste for salt and adjust spices as needed. Switch the instant pot to sauté mode and add the shirataki noodles. Let simmer for about 5 minutes and garnish with parsley. Your shirataki chicken noodle soup is ready to eat!
This soup has a strong depth of flavor and is so satisfying, it will become one of your favorite go-to’s. One serving serves 8 and contains 2 net carbs.
How to freeze chicken noodle soup
Remember earlier when I said this soup can be meal prepped? I like to make a huge batch and freeze it, which is so convenient on busy days. The key is to freeze the soup BEFORE you add the noodles. Frozen noodle soup will not hold well when defrosted. It will become mushy and have a weird texture.
When you defrost the soup, add the noodle then. It will taste so fresh and delicious and the texture will be perfect!
Other methods of cooking shirataki chicken noodle soup
If you don’t have an instant pot, you can make this recipe on the stove or the crockpot/slow cooker.
On the stove: follow the same steps as above, except the chicken cooks for 45 minutes.
On the crockpot/slow cooker: follow the same steps as above, except you cook the chicken on low for about 6-8 hours.
Expert tips for making shirataki chicken noodle soup perfect every time
If meal prepping, don’t forget to freeze BEFORE you add the noodles.
Cook the chicken with the skin. When you take it out to shred, you can remove the skin then.
When the soup cooks, do a quick release and not a natural release. In other words, open the release valve so the pressure can be released quickly.
Always leave the instant pot lid open on saute mode.
What can I eat shirataki chicken noodle soup with?
This goes perfectly with vegetable side dishes such as:
Shirataki Chicken Noodle Soup
- 2 packs shirataki noodles
- 1.5 lbs chicken drumsticks
- 2 cups chicken stock
- 2 cups of water
- 3 tbsp olive oil
- 2 stalks celery
- ½ onion
- 2 cloves garlic
- 3 tbsp coconut aminos
- ½ tsp smoked paprika
- 1 tsp black pepper
- 1 tsp thyme
- 1 tsp bouillon powder
- ½ tsp cayenne pepper optional
- salt to taste
- Parsley and other herbs to garnish optional
- Wash the chicken and leave on a colander to dry.
- Chop the onions, garlic, and celery.
- Add oil to instant pot and press the sauté button.
- Add onion and garlic and stir fry for about a minute.
- Add celery and stir for a few more minutes till it just begins to soften.
- Add the chicken, water, chicken stock, smoked paprika pepper, black pepper, thyme, bouillon powder, cayenne pepper, and salt.
- Switch the instant pot to manual mode and cook on high pressure for 20 mins.
- Do a quick release by switching the valve to the venting position.
- Take out the chicken, shred it and put it back.
- Add the coconut aminos, taste for salt and adjust spices as needed.
- OPTIONAL: For meal prepping, freeze now, before adding the shirataki noodles.
- Switch the instant pot to sauté mode and add the shirataki noodles.
- Let simmer for about 5 minutes and garnish with parsley.
- Serve and enjoy!
- If meal prepping, don't forget to freeze BEFORE you add the noodles.
- Cook the chicken with the skin. When you take it out to shred, you can remove the skin then.
- When the soup cooks, do a quick release and not a natural release. In other words, open the release valve so the pressure can be released quickly.
- Always leave the instant pot lid open on saute mode.