Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons Olive Oil
  • 1 small Onion (diced)
  • 1 cup Celery (diced)
  • 4 cloves Garlic (finely chopped)
  • 1 pound Chicken Thighs
  • 6 cups Chicken Stock
  • 1 packet Shirataki Noodles (rinsed and drained)
  • 1 ounce Baby Spinach
  • ¼ teaspoon White Pepper (ground)
  • Salt (to taste)

Instruction

  • Place a large saucepan over medium heat, add the oil, onion, celery, and garlic. Saute for 2-3 minutes, until the onion has softened.
  • Add the chicken thighs and chicken stock, and stir well.
  • Bring to a simmer, add a lid, and cook for 20 minutes. Until the chicken is tender.
  • Remove the chicken from the soup and shred.
  • Add the chicken back to the soup along with the noodles. Bring back to a simmer then remove from the heat.
  • Add the pepper and spinach leaves and stir through until they have wilted.
  • Taste and add salt, if needed.
  • Ladle into bowls and serve hot.