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. 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.
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 ¼ of the noodles, broth, scallions, and eggs to each bowl. Step 8. Garnish with cilantro leaves and serve immediately.
For this Keto Chicken Ramen Soup, I replaced the classic ramen noodles with zero-carb, zero-calorie shirataki noodles. These noodles often go by the name “Miracle Noodles” because they seem too good to be true.