Ingredients
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp ground allspice (optional, for depth)
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1½ cups uncooked thin egg noodles or vermicelli (or rice noodles for GF)
• Juice of 1 lemon (about 3 tbsp)
• ¼ cup fresh mint, finely chopped
• Salt & black pepper to taste
Garnish:
• Extra mint leaves
• Lemon slices
• Toasted pine nuts or slivered almonds
• Drizzle of extra-virgin olive oil
Instructions
- In a large pot, heat olive oil over medium. Sauté onion, carrots, and celery 6–8 mins until softened. Add garlic; cook 1 min.
- Stir in cumin, coriander, cinnamon, and allspice; toast 1 min until fragrant.
- Pour in broth; bring to a gentle simmer. Add uncooked noodles; cook 5–7 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken and heat through 2–3 mins. Remove from heat.
- Stir in lemon juice and fresh mint. Season with salt and pepper.
- Ladle into bowls. Top with extra mint, lemon slices, toasted nuts, and a drizzle of olive oil.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 180, Net Carbs: 20g, Fats: 6g, Protein: 16g
✅ Lower-carb option: Skip noodles, add 1 cup zucchini ribbons or spinach in last 3 mins — net carbs drop to ~9g/serving.
✅ Naturally dairy-free, gluten-free (with GF noodles), and rich in warming, digestion-friendly spices.