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Chicken Noodle Soup with Konjac Noodles

Dinners & Sides


ServesPrep. Time
430 mins


  • 1 diced onion 
  • ½ cup of chopped carrots  
  • 3 stalks of celery 
  • ¼ cup of sweet corn (optional) 
  • 3 cups of chicken broth  
  • 2 cups of shredded cooked chicken breast 
  • 1 tsp of minced garlic  
  • 400 grams of Slendier Konjac Noodles (can be substituted with egg noodles) 
  • Parsley for garnish   


  1. Roughly chop vegetables into bite sized pieces.  
  2. Preheat stove to 180 degrees and add the vegetables to a pot. Add a dash of extra virgin olive oil to cook until softened.  
  3. Add chicken broth and shredded chicken. Stir in as the soup comes to a boil.  
  4. Once soup begins to boil, add in Slendier Konjac noodles, stir.  
  5. After the noodles have softened, serve! Use parsley to garnish.  

TIP: If you have leftover rotisserie chicken, you can use this instead of cooked chicken breast for a budget-friendly option. Just remember to opt this instead of the original chicken breast into your calorie count!