Amazing Lower-Carb Spicy Chicken Noodle Soup (with Shirataki Noodles)

Spicy Chicken Noodle Soup

When it’s cold, we always make more soup, and one of our favorites is Spicy Chicken Noodle Soup. By substituting Shirataki Angel Hair Noodles for the real thing, we enjoy a more low-carb version of our favorite cold day treat.


  • 48 oz Reduced Sodium Chicken Broth
  • 1/3 cup Reduced Sodium Soy Sauce
  • 3/8 cup (6 tbsp.) Brown Sugar
  • Sriracha – We use 2 tbsp., but I recommend starting at 1 and seasoning up based on how you like it.
  • 1 Medium Lime – the juice & the zest
  • 2 Chicken Breasts, cut into strips
  • 2, 7 oz. packages of Shirataki Angel Hair Noodles, rinsed in cold water and drained (We use these from Amazon, because I subscribe to them!)
  • 2 tbsp. Cornstarch
  • 1 cup Sliced Mushrooms (Any kind will do, I used Portobello in the picture, because that’s what we had in the fridge. Shiitake might be the best choice for this asian-inspired dish.)
  • 1/2 cup Grape Tomatoes (I usually quarter these.)
  • Fresh Cilantro (2-3 tbsp.)

  1. Combine chicken broth, soy sauce, brown sugar, Sriracha, lime juice, lime zest, and bring to a boil.
  2. Toss chicken strips in corn starch
  3. When broth mixture boils, add chicken, mushrooms, and Shirataki noodles.
  4. Let the soup simmer for 15 minutes.
  5. Remove the pan from heat. Stir in the tomatoes and cilantro.
  6. Let the soup cool 2-3 minutes before serving


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Spicy Spaghetti Sauce


  • 1 pound ground hot sausage
  • 1 pound lean ground beef
  • 1/2 medium-sized chopped onion
  • 2 cans chopped tomatoes (14.5 oz can)
  • 29 oz. can of tomato sauce
  • 8 oz. can of tomato sauce
  • 2 cans of tomato paste (6 oz. can)
  • 2 tsp. basil
  • 1 tsp. oregano
  • 1/4 tsp. thyme
  • 1/2 tsp. parsley
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • Black Pepper to taste
  • 2 tsp sugar
  • 1 tsp. red wine vinegar
  • 1 cup water
  • 2 tbsp Crushed Red Pepper Flakes*
  • 1 tbsp Cayenne Pepper*

*Adjust to your liking; we love spicy!

In a large skillet, brown sausage and beef on medium heat. When they’re no longer pink, add in the onion to brown also. Stir frequently. When the meat is browned to your liking and the onions are tender, spoon out most of the remaining oil from the meat. Add all the other ingredients, cover, and cook for two hours on medium-low heat (stirring occasionally). Serve over pasta and top with some good grated parmesan (or skip the parm if you’re my cheese-hating husband). Yummy!

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