Easy Low-Carb Ramen Soup

My Easy Low-Carb Ramen Soup recipe is a delicious, nutritious stand alone meal and a nourishing base for you to customize with your own added creativity. This ramen recipe is made in a crockpot, so no mess, just a house filled with an amazing aroma all day. Choosing pasture-raised, organic chicken is optimal so that you are eating the most nutrient dense poultry, as well as supporting farmers who take pride in producing clean, high quality chicken meat using regenerative farming methods. Kelp Noodles keep this recipe low-carb and are a great source of iodine, which supports thyroid health. Swapping in coco aminos in lieu of soy sauce is another way to avoid GMO’s found in soy crops that contribute to negative impacts on our overall health. Keep it simple or add in your favorite veggies and enjoy this ramen soup recipe on a cool fall day that calls for comfort food.

Makes 2 servings

Ingredients

• 1 1/2 lbs. boneless skinless organic chicken breasts

• 4 c. low-sodium chicken bone broth (I use Kettle & Fire)

• 1/3 c. coco aminos

• 1/4 c. red curry paste

• 1 T. freshly grated ginger

• 1 T. Chinese five spice

• 2 t. raw honey

• 3/4 c. canned full-fat coconut milk

• 1 bag Kelp Noodles

• 1/2 lemon

• 1 t. baking soda

Directions

• Place chicken in a crockpot.

• Add all ingredients except coconut milk, kelp noodles, lemon and baking soda.

• Place crockpot on low for 6 hours.

• When the soup has cooked 5 1/2 hours, prepare the kelp noodles.

• In a medium sized glass bowl add the kelp noodles (you can cut them in half with scissors first), enough water to cover the noodles, juice from 1/2 lemon and baking soda.

• Mix well and let sit for 15 minutes.

• Rinse noodles with fresh water and let drain.

• Add noodles to the broth.

• Serve with a jammy egg or cubed avocado.

• Feel free to add veggies at the 5 hour mark as well, such as mushrooms, broccoli, seaweed, or greens.