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Although this recipe is made in an instantpot (LOVE IT), if you are without one (WHY WOULD YOU BE?), make it on the stove top.

FROM THE CHEF: Shirataki noodles come immersed in a fishy-smelling liquid which seems to turn off a LOT of people. But there is an easy way to prepare this and get rid of the fishy smell. First, empty the noodles in a colander in the sink and let the running water rinse it out.

The noodles are extra-long so at this step, I get a pair of scissors and quickly chop a few times to make it a manageable length. I then toss it about as it rinses for about a minute or two.

For regular dishes like a shirataki noodle vegetable stir fry, I would microwave for two minutes, wash again, then dry stir fry the noodles on the stove for a few minutes before cooking with it.

But for this soup recipe, you don’t have to. Just leave it to dry on the colander as you continue making the soup.
Ingredients
  • 2 packs shirataki noodles
  • 1.5 lbs chicken drumsticks
  • 2 cups chicken stock
  • 2 cups of water
  • 3 tbsp olive oil
  • 2 stalks celery
  • ½ onion
  • 2 cloves garlic
  • 3 tbsp coconut aminos
  • ½ tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp bouillon powder
  • ½ tsp cayenne pepper optional
  • salt to taste
  • Parsley and other herbs to garnish optional
Steps
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