Start to finish: 45 minutes (20 minutes active)
2 quarts (8 cups) reduced-sodium chicken broth
11⁄2 cups diced (1-inch pieces) carrots
11⁄2 cups chopped (1-inch pieces) yellow onion
1 cup (1-inch pieces) celery
3 bone-in chicken thighs (about 1 pound), skin removed
4 sprigs fresh thyme, tied together with kitchen string
2 bay leaves
1 cube salt-free vegetable bouillon
16 ounces Shirataki noodles, rinsed with cold water
1⁄2 teaspoon Old Bay Seasoning
Salt and ground black pepper
In a 6-quart stockpot over medium heat, combine the broth, carrots, onions, celery, chicken thighs, thyme, bay leaves and bouillon cube. Bring to a very gentle simmer and cook until the vegetables are tender and chicken is cooked through, about 25 minutes.
Meanwhile, cut the Shirataki noodles into pieces about 3 inches long.
Remove the chicken thighs from the soup and place on a cutting board. Remove and discard the bones. Shred the chicken meat, then return it to the soup along with the noodles and Old Bay Seasoning.
Season with salt and pepper, then remove and discard the bay leaves and thyme. Skim any fat off the top of the soup, then ladle into 8 serving bowls.
Nutrition information per serving: 93 calories; 3 g fat (31 percent calories from fat) (1 g saturated); 2 mg cholesterol; 6 g carbohydrate; 10 g protein; 1 g fiber; 659 mg sodium.