Chicken Noodle Soup

Sometimes you just need a good old fashioned nothing fancy chicken soup. It doesn't get cold here in Miami often but on those 2 days of the year soup is what we need!

This soup is pretty easy to make and can be made in bulk, frozen and thawed out as needed. Alone its ratio is 1:1, but I serve it to T with a Vanilla "Milkshake" ( heavy cream + Vanilla MCT Powder) to get to his 3.5:1 ratio.

This was also a great meal to give him when he was getting over a stomach bug.

Chicken Noodle Soup:

Ratio: 1:1 Serving Size: 1 bowl (195 g) Makes: 1 serving

prep time: 5mins ❤ cook time: 25mins ❤ total time: 35mins

The What:

150g Pacific Foods Chicken Broth
18g Chicken Thighs (shredded)
10g Newdles
5g Carrots (chopped small)
3g Celery (chopped small)
3g Onion (chopped small)
6g Olive Oil

The How To:

In a small sauce pan, heat up olive oil on medium heat.
Add chopped carrots, onions and celery and saute until veggies are tender and onions are translucent (if your kid doesn't like the texture of the veggies use a food processor to blend them into a purree, then sautee them)
Add chicken broth and bring to a boil, then lower heat to a simmer
Add in chicken thighs and Newdles, continue simmering for 10-15min.
Serve & Enjoy.

The Macros:

Fat: 7.7g

Protein: 5.77g

Carbs: 1.8g

Fiber: .35g

Calories: 102

Ratio: 1:1

(If served with a "Milkshake" 40g Heavy Cream + 5g Vanilla MCT Powder: 3.54:1 Ratio, 295 Calories)

Note: Ratio's may vary depending on what brands of products you use. Please make sure you verify ratios in your Ketolicious Calculator prior to giving to your Keto Kiddo!