Chicken Shirataki Noodle Soup Food

CHICKEN & SHIRATAKI NOODLE SOUP

Steps:

• In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered until the veggies are tender, about 10 minutes.
• Add the shirataki noodles and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice and season with salt and pepper.

CHICKEN CACCIATORE W. SHIRATAKI NOODLES - LOWER CAL, LOWER CARB

Steps:

• Prepare noodles according to package directions.
• Heat non-stick 12-inch skillet with 2-inch sides over medium high heat. Add butter and oil. Add peppers and onions and chicken and cook until soft and onions are lightly browned.
• Add mushrooms, cook 1- 2 minutes. Pour in sauce, mix well.
• Reduce heat. Cover and simmer gently 5 minutes.
• Spray a non-stick pan with oil, add noodles and stir-fry 1 minute until hot and dry.
• Place noodles on 4 warm serving plates and portion the chicken and sauce on top. Sprinkle 2 tablespoons Parmesan cheese over each serving.

CHICKEN "SHIRATAKI TOFU NOODLE" SOUP WITH RUTABAGA

Steps:

• Parboil tofu noodles according to package directions. Drain and set aside to cool.
• Spray a large stockpot with non-stick cooking spray. Add celery, carrots, and onion, and sauté until onions are tender, about 8-10 minutes.
• Add the broth, rutabaga, salt, thyme, marjoram, and pepper. Bring to a boil, reduce heat, and cover. Let simmer for 25-30 minutes.
• Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
• Spread tofu noodles over a cutting board and cut them into "manageable" soup pieces. I like to go about 1" long. Set aside.
• When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
• Finally, stir in parsley, and heat through.