Another great recipe from Clean Living Recipes. If you can't find the Shirataki noodles you could substitute no yolks egg noodles. Just sounds so good on a cold winter day.
CHICKEN AND SHIRATAKI NOODLE SOUP
Servings: 6
10 cups reduced-sodium chicken broth (homemade or store bought) 2 cups shredded carrots
1 large stalk celery, coarsely chopped
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
Three 8-ounce packages fettucine-style shirataki noodles, drained and well rinsed
4 cups shredded cooked skinless chicken breast (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice
Salt and ground black pepper, to taste
In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered, until the vegetables are tender, about 8 to 10 minutes.
Add the shirataki and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice, then season with salt and pepper.
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