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This low-carb chicken noodle soup is a family pleaser you can make all year round. It's keto-friendly, full of flavour and immune-boosting ingredients such as collagen and vegetables. When you're feeling unwell and looking for a natural flu remedy, a bowl of warm and comforting goodness like this soup will make you feel better.

I used to make it in my Dutch oven but that has all changed when I got my Instant Pot - one of the best purchases I've ever made! Just like my slow cooker, it's perfect for batch cooking and ideal for those of us with busy lifestyles.

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0 days, 1 hours, 30 minutes Hands-on 30 minutes Overall 2 hours Serving size 2 cups/ 480 ml Allergy information for The Best Instant Pot Chicken Noodle Soup ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Print Recipe Download Recipe

Nutritional values (per serving, 2 cups/ 480 ml)

Net carbs 4.9 grams Protein 25.5 grams Fat 13.6 grams Calories 251 kcal Calories from carbs 8%, protein 42%, fat 50% Total carbs 8.1 grams Fiber 3.1 grams Sugars 3.1 grams Saturated fat 5 grams Sodium 401 mg ( 17 % RDA ) Magnesium 51 mg ( 13 % RDA ) Potassium 817 mg ( 41 % EMR )

Ingredients (makes 8 servings) 2.5 L water (about 10 cups)

2 chicken carcasses (mine yielded 450 g/ 1 lb cooked chicken)

1 tbsp fresh lemon juice or apple cider vinegar (15 ml)

2 packs shirataki noodles (400 g/ 14.1 oz)

2 medium carrots, sliced (142 g/ 5 oz)

1 1 / 4 cup chopped cauliflower (134 g/ 4.7 oz)

cup chopped cauliflower (134 g/ 4.7 oz) 1 tsp pink Himalayan salt or to taste

Optional: giblets such as sliced heart and liver

1 1 / 4 cup chopped broccoli (114 g/ 4 oz)

cup chopped broccoli (114 g/ 4 oz) 2 celery stalks, sliced (70 g/ 2.5 oz)

1 small zucchini, diced (150 g/ 5.3 oz)

1 small red pepper, chopped (85 g/ 3 oz)

small bunch dark leaf kale, stems removed, chopped (60 g/ 2.1 oz)

1 cup sliced white mushrooms (70 g/ 2.5 oz)

3 / 4 cup chopped green beans (75 g/ 2.7 oz)

cup chopped green beans (75 g/ 2.7 oz) 2 bay leaves

3 whole allspice

4 tbsp freshly chopped parsley

black pepper, to taste

Optional: For extra heat and flavour, add sliced chilies, minced garlic and/or grated ginger. Note: A quick alternative would be to use chicken broth instead of water, and 450 g (1 lb) cooked chicken. To do that, skip step 1.,2. and 4. and follow the steps by simply cooking the vegetables directly in the prepared chicken broth.

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova