Chicken noodle soup already appeals to kids, but some children can be turned off by green or bitter things such as parsley, green onions, or celery. And you probably don’t want to give them a giant bowl of refined carbohydrates. That’s why this Kid-Friendly Chicken Noodle Soup recipe calls for konjac noodles, which are noodles made from a low-calorie, low-carbohydrate, flavorless, and fibrous tuber that picky eaters probably won’t mind (or notice).
- 1 tsp extra-virgin olive oil
- 1 onion finely diced
- 4 carrots peeled and sliced
- 1 garlic clove minced
- 1/4 tsp salt
- 1 tbsp apple cider vinegar
- 10 cups chicken broth, gluten and dairy free if desired, or bone broth
- 2 boneless, skinless chicken breasts or 4 chicken thighs chopped into bite-sized pieces
- 1/8 tsp ground black pepper
- 14 oz drained and rinsed konjac noodles or 2 cups zucchini noodles
- 1. In large pot, heat olive oil over medium heat. When hot, add onion, carrots, garlic, and salt and cook for 5 minutes, until onion is starting to brown. Deglaze with apple cider vinegar and stir for 30 seconds. Add broth, chicken, and black pepper and bring to a boil. Reduce heat to medium and simmer until carrots are soft, about 20 minutes.
- 2. Add konjac noodles and simmer for 1 minute (3 to 4 minutes for zucchini, or according to pasta package directions). Taste and add additional salt and pepper, to taste.
Per serving: 139 calories; 17 g protein; 4 g total fat (1 g sat. fat); 12 g total carbohydrates (3 g sugars, 3 g fiber); 235 mg sodium