This recipe for Keto Chicken Ramen Soup is a low carb take on a classic dorm room meal.
Step 1. Hard-boil the eggs in the Instant Pot or on the stovetop.
Instant Pot: Add 1 cup water to the pot, put the eggs on the rack, and pressure cook on High for 4 minutes. Quick-release the steam and take out the eggs. Submerge eggs in cold water and peel them when they are cool enough to touch. Slice eggs in half.
Stovetop: Add eggs to a medium-sized saucepan and fill with water to 1 inch above eggs. Bring to a rolling boil over High Heat. Lower the heat to Medium and boil for 5 minutes. Submerge eggs in cold water and peel them when they are cool enough to touch. Slice eggs in half.
Step 2. Add chicken broth to a large stock pot and bring to a boil. Add pan grease, and coconut aminos or soy sauce to the pot and stir until dissolved. Salt and pepper to taste.
Step 3. Pull the rotisserie chicken into bite-sized pieces.
Step 4. Slice scallions diagonally into 1 inch long pieces. Use the dark end as well as the light ends.
Step 5. Add shirataki noodles to a colander and rinse with water.
Step 6. Add shirataki noodles and chicken to the hot broth and cook until they are heated through.
Step 7. Compose 4 large bowls of soup, adding 1/4 of the noodles, broth, scallions, and eggs to each bowl.
Step 8. Garnish with cilantro leaves and serve immediately.
Keywords: Low Carb Ramen Noodle Soup, Keto Ramen Noodle Soup, Paleo Ramen Noodle Soup