Quick Keto Ramen {with Real Noodles}

Low Carb Keto Chicken Soup

5 from 1 reviews

This recipe for Keto Chicken Ramen Soup is a low carb take on a classic dorm room meal.


Units Scale
  • 8 cups chicken broth, or chicken bone broth
  • 2 1/2 tablespoons coconut aminos or soy sauce
  • salt and pepper to taste
  • 4 cups pulled rotisserie chicken (from 1 chicken)
  • 2 tablespoons rotisserie chicken pan juice
  • 4 large eggs, soft boiled (see notes)
  • 2 (7oz) packages Miracle Noodles or equivalent shirataki noodles
  • 4 scallions, sliced diagonally
  • cilantro leaves for garnish


Step 1.  Add chicken broth to a large stockpot and bring to a simmer.  Add pan grease, and coconut aminos or soy sauce to the pot and stir until dissolved.  Salt and pepper to taste.

Step 2.  Pull the rotisserie chicken into bite-sized pieces.

Step 3.  Slice scallions diagonally into 1 inch long pieces.  Use the dark end as well as the light ends.

Step 4.  Add shirataki noodles to a colander and rinse with water.

Step 5.  Add shirataki noodles and chicken to the hot broth and cook until they are heated through.

Step 6.  Compose 4 large bowls of soup, adding 1/4 of the noodles, broth, scallions, and eggs to each bowl. 

Step 7.  Garnish with cilantro leaves and serve immediately.


Instant Pot Eggs: 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 Eggs:  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. 


Keywords: Low Carb Ramen Noodle Soup, Keto Ramen Noodle Soup, Paleo Ramen Noodle Soup