I'm a canned soup fan. I know it's not all fancy shmancy homemade, but for some reason I love canned chicken noodle soup. It's mainly the broth that I love so much and even when I was younger (and definitely not low carb) I used to do this all the time....strain my soup. Yep, that's all there is to it. You keep all the flavor, but without all the carbby noodles! Seems obvious, but there may be someone out there going--hey, why didn't I think of that?! So, this is for that someone.
Take a can of chicken noodle soup, and depending on what kind you are using (condensed or not) you may have to add an some water to it. Then, heat as normal over the stove or in the microwave and afterwards just use a strainer to separate the noodles and the broth. I always drink my soup from a mason jar, but I live in Arkansas so at least if you live in the South you get it--Everything tastes better in a mason jar. True Story.
There's also a chicken noodle secret ingredient that I've been enjoying since I was a kid...lime juice. This is optional of course, but if you've ever had authentic Mexican shrimp soup--that's what it tastes like! The flavors of the chicken soup broth mixed with lime juice is absolutely amazing in my opinion! You can use fresh limes or the bottled kind, but start with just a bit and do a few taste tests to get it to your preferences. I like it REALLY limey!
I usually pair my chicken noodle lime broth with a simple salad. It's the perfect light lunch!