Disclaimer: This post contains affiliate links to products used in the recipe.
Creamy Chicken Noodle Soup is a super easy soup that your family will love. The creamy soup is full of delicious chicken and veggies.
It is not only tasty but filling and good for your waistline as it is low-carb and gluten-free. If you follow Trim Healthy Mama then this will be a great “S fuel” soup for your instant pot or slow cooker.
Soups are such a great option for the cooler months and on busy nights. Soups can be put together in less time than most other meals, which makes them one of my go-to meals at least a couple of times a week during the fall and winter.
The most extraordinary cooking technique, in my opinion, the “dump and go” is often the best part of having soup for dinner. Would you agree?
With the slow cookers and pressure cookers, that most of us have in our homes, we can have the soup cooking all day while we focus on other tasks.
Then when your family is hungry all you are left doing is serving it up. There is nothing like the feeling of feeding your family a healthy meal without having to stand over the stove for a long time.
Noodles in a Low-Carb Soup?
You may be asking yourself this same question about noodles! But if you have been around the blog over the last few months you will know that I have fallen in love with using the Trim Healthy Mama brand of low-carb noodles.
These noodles are not your typical wheat noodles, they are a type of noodle made from these ingredients: Purified Water, Organic Konnyaku Flour, Less Than 2% of Organic Oat Flour, and Calcium Hydroxide (Food Grade Limewater).
These noodles are not only low in carbs, but they are also low in calories and in fat for those that need to watch those numbers also.
There are many brands of these noodles on the market and many can be found at Walmart in their refrigerated section near the vegan foods or tofu.
The Trim Healthy Mama brand of these noodles is my favorite of all I’ve tried. They call them Ancient Wisdom Noodles on their website.
You can shop for them through my affiliate link here if you would like to try them. work wonders in meals that call for pasta and fall within the macro and carb limits of most low-carb and Keto diets.
Note that the “oat fiber” is just the fiber from the oats, so it basically has the same net carb count as the flax meal after the fiber is subtracted from the total carbs.
So, with no net carbs, these noodles are the perfect choice for this Creamy Chicken and Noodle Soup.
They also work wonders in other recipes such as the ones I have shared below. I hope you will hop over and check these two recipes out after you finish reading and pinning this one!
You will be so glad you gave these a try, trust me!
This soup couldn’t be simpler or tastier! Along with some simple spices you will just need six ingredients to make this recipe.
The best part is that all the ingredients are easy to find at any local grocery store.
To Make this Soup You’ll Need These Ingredients:
2.5 lbs of boneless & Skinless chicken breasts or thighs
8-10 cups of chicken stock
12 oz bag of frozen cut green beans
12 oz bag of frozen sliced mushrooms
1 cup of onions and bell peppers
1/2 cup celery
1 cup of cream or coconut milk for a dairy-free option
Note: seasoning like salt, pepper, garlic powder to taste
I am addicted to using Instant Pot these days, but you could absolutely cook this recipe on the stove or in a slow cooker if you don’t have a pressure cooker.
If you go the slow cooker or stove route, I would recommend using a store-bought broth or stock to cut the cooking time.
Just add all the ingredients to your pot on the stove, or slow cooker and cook until all the ingredients are warm.
Add the noodles about 5 to 10 minutes before serving. The soup is best served hot and works well reheated in the microwave or on the stovetop.
I am so excited to share this easy soup recipe with you all and I hope you will give the recipe a try soon! If you try it be sure to let me know in the comments below.
Or share your picture of your recipe and your thoughts on the pin over on Pinterest!
What if I Don’t Have The Ancient Wisdom Noodles?
There are many different types of low-carb and gluten-free noodles out on the market now so if you don’t have this particular brand of noodles no worries.
Here are a few different noodles options you can use in this soup.
Palmini Noodles: This noodle is made from the heart of palm veggies and has a very neutral flavor when rinsed and boiled for a few minutes before adding them to the soup. I have a lot of recipes on the blog here that uses these noodles too. You can find those recipes here.
Miracle Noodles: This option is just another brand of konjac noodles like the Ancient Wisdom Noodles but you can find them or something like them usually at Walmart or on Amazon if needed
Dreamfield Pasta: This is actually more of a traditional pasta and will contain gluten and a lot more carbs than the other two we discussed.
They will taste exactly like regular pasta and will be more kid-friendly if you need that options.
However, these are not noodles I recommend you use if you are trying to lose weight or avoid carbs for health purposes.
Want More Healthy Pasta Recipes?
Some of these recipes will use a variety of all the noodles we discussed above. Let me know if you try any of them. I’d love for you to share a photo of your recipe and tag me on Instagram or Facebook!
A creamy and delicious Chicken Noodle Soup that is loaded with veggies and low carb and gluten free noodles.
- 2.5 lbs of boneless and skinless chicken breasts or thighs
- 1 (12 oz) bag of frozen cut green beans
- 1 (12 oz) bag of frozen sliced mushrooms
- 1 cup of chopped onions
- 1 cup of chopped bell peppers
- 1/2 cup of chopped celery
- 1 cup of heavy whipping cream or coconut milk for dairy free option
- 14 ounces of Ancient Wisdom Noodles (or your favorite)
- Add the broth and chicken into the pressure cooker along with the green beans, onions, celery, and bell peppers.
- Cook the soup on the Soup Setting for about 20 minutes
- While the soup is cooking rinse and drain the noodles before chopping them into smaller pieces. This is an extra step but I have found that doing so makes the noodle easier to distribute into the soup. It also makes them easier to eat with a soup spoon.
- When the pressure cooker is done let the pressure naturally release for 5 minutes then do a quick release of the remaining pressure to remove the remaining steam
- Take out the chicken, shred it, and return it to the soup.
- Add the noodles to the hot soup and let sit for 5 minutes to heat the noodles.
- Lastly before serving add in the cream (or coconut milk for dairy free) and stir well. If cooking the soup on the stove top remove the pan from the heat before adding the cream.
- Serve hot.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!