Ingredients
• 6 slices thick-cut bacon, chopped
• 1 tbsp reserved bacon fat (or olive oil)
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups cooked shredded chicken
• 1½ cups uncooked wide egg noodles (or brown rice noodles for GF)
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tbsp apple cider vinegar (brightens the richness)
• Salt & black pepper to taste
Garnish:
• Crispy bacon bits (reserved from cooking)
• Fresh parsley or thyme
• Grated Parmesan (optional)
Instructions
- In a large pot, cook bacon over medium heat until crisp (6–8 mins). Remove with a slotted spoon; set aside for garnish. Reserve 1 tbsp bacon fat in pot.
- Add onion, carrots, and celery to pot; sauté 6–8 mins until softened. Add garlic and smoked paprika; cook 1 min.
- Pour in broth and bay leaf. Bring to a gentle simmer; cook 10 mins.
- Add uncooked noodles; simmer 6–8 mins until al dente.
→ Using pre-cooked noodles? Add in last 2 mins. - Stir in chicken and apple cider vinegar; heat through 2–3 mins. Discard bay leaf.
- Season with salt and pepper.
- Ladle into bowls. Top with crispy bacon and fresh herbs.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 30 mins, Total Time: 40 mins, Servings: 6
Calories: 240, Net Carbs: 20g, Fats: 12g, Protein: 18g
✅ Lower-carb option: Skip noodles, add 1 cup zucchini ribbons or chopped kale in last 3 mins — net carbs drop to ~9g/serving.
✅ Naturally gluten-free (with GF noodles) and packed with savory depth from real bacon.