Ingredients
For the Chicken Base:
2 cups cooked chicken breast or thighs, shredded
2 cups chicken broth (low sodium)
½ cup heavy cream
4 oz cream cheese, softened
1 cup shredded cheddar or mozzarella cheese
1 tbsp butter
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
Salt and pepper to taste
For the Keto “Noodles”:
2 cups hearts of palm noodles or shirataki noodles (rinsed and drained)
(You can also use thin strips of cooked zucchini or cabbage as a substitute.)
For the Vegetables:
½ cup diced carrots (optional, or replace with more low-carb veggies)
½ cup chopped green beans
¼ cup diced celery
¼ cup peas (optional, adds minimal carbs if used sparingly)
Instructions
Step 1: Prepare the Sauce
In a large skillet or slow cooker, melt butter over medium heat.
Add cream cheese and stir until melted and smooth.
Pour in chicken broth and heavy cream, whisking until well combined.
Add garlic powder, onion powder, thyme, salt, and pepper. Simmer gently for 5 minutes.
Step 2: Add Chicken and Vegetables
Stir in shredded chicken and the chopped vegetables.
Cook until vegetables are tender (about 10–12 minutes on stovetop or 2–3 hours on LOW in a slow cooker).
Step 3: Add Noodles
Once sauce is thick and creamy, add the hearts of palm or shirataki noodles.
Toss gently to coat and cook for another 5 minutes to absorb the flavor.
Stir in shredded cheese until melted and creamy.
Step 4: Serve
Taste and adjust seasoning.
Serve hot, optionally topped with a sprinkle of fresh parsley or grated Parmesan.
Nutrition (per serving, 6 servings)
Calories: ~340
Net Carbs: ~5g
Fat: ~26g
Protein: ~25g