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4.93 from 13 votes

Shirataki Chicken Noodle Soup

Shirataki chicken noodle soup – a keto and low carb savory, mouthwatering, heart-warming soup, exploding in flavor and deliciousness! This soup is rich and healthy and contains only 5 net carbs.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soups & Stews
Cuisine: American
Keyword: shirataki chicken noodle soup
Servings: 8
Calories: 150kcal



  • 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!


2g net carbs per serving.
  • 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.
  • You can substitute coconut aminos with 1 tbsp of crayfish, if you have that on hand.


Calories: 150kcal | Carbohydrates: 2g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 260mg | Potassium: 163mg | Vitamin A: 180IU | Vitamin C: 1.2mg | Calcium: 13mg | Iron: 0.4mg