Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 cup cooked shredded chicken (rotisserie works great!)
• ½ cup uncooked wild rice blend (or 1¼ cups cooked)
• 1 cup whole wheat or low-carb egg noodles*
• ½ cup unsweetened almond milk (or light coconut milk)
• 1 tbsp nutritional yeast (for creaminess & depth)
• 1 tsp dried thyme
• Salt & pepper to taste
• Fresh parsley, chopped (garnish)
*💡 For lower carbs: swap noodles for spiralized zucchini or shirataki noodles.
Instructions
- In a large pot, heat oil over medium. Sauté onion and celery 5 min until soft; add garlic, cook 1 min.
- Stir in wild rice (if uncooked), broth, and thyme. Bring to a boil, then simmer 35–40 min (or 10 min if using pre-cooked rice) until rice is tender.
- Add noodles and cook per package (usually 6–8 min for whole wheat).
- Stir in shredded chicken, almond milk, and nutritional yeast. Warm through 3–4 min—do not boil.
- Season with salt and pepper. Garnish with parsley and serve cozy-style.
PREP TIME & NUTRITION :
Prep Time: 10 min | Cook Time: 40 min (or 15 min with pre-cooked rice) | Total Time: 50 min (or 25 min) | Servings: 4
Calories: 265 | Net Carbs: 28g | Fats: 6g | Protein: 24g