Chicken "Zoodle" Soup

December 16, 2017

 

I am loving the cold weather we've had lately.  Normally, I'm a sun-lover and can't get enough heat and sunshine but the chilly temperatures we've been experiencing lately have been really nice and I love wearing boots, sweaters, and snuggling up with a cozy blanket and hot tea.  I also love making soups when it gets cold and I enjoy experimenting with different ingredients to see what I can come up with.  An old favorite is chicken noodle soup and I often make it if someone in my family is under the weather.  Since going grain-free I had to come up with another option for noodles and decided "zoodles" would be perfect and provide more nutrients.  I spiralize my noodles but you can buy them already done in most grocery stores and I use them all the time in place of pasta.

 

I use fresh herbs in this recipe and try to use them as often as I can.  I grow them in small pots on my patio for convenience.  You can use dried herbs in this recipe but I really love the flavor from the fresh herbs.  You can put any herb you want in this soup but my favorites are thyme, parsley, rosemary and basil. 

 I also like to add knobs of ginger and tumeric root.  Not only do they add great flavor, but they are perfect for reducing inflammation, help to fight off illness and help boost the immune system.  Be sure to remove them before eating the soup.  One more unique ingredient is lime juice.  I love adding it to soups for an extra "zing" of flavor.  

 

I encourage you to experiment while making this soup by adding whatever ingredients you have lying around.  I usually never have a game plan for making soup so if the craving hits, I open the fridge and throw together whatever I can find and I always keep bone broth handy to use as my base.  I hope you can enjoy this soup on a chilly day or it brings you comfort when you're under the weather.  It's always a good time for a bowl of soup!

 

 

Chicken "Zoodle" Soup (Paleo/AIP)

  • 1 Tbs. olive oil

  • 2 cloves garlic, minced

  • 1 celery stalk, finely chopped

  • 1 carrot, peeled and chopped

  • 6 Cups Chicken stock or bone broth

  • 1 zucchini, spiralized

  • 1 Cup cooked chicken, shredded (approx. 1 whole breast)

  • 1 Tbs. Fresh herbs of your choice

  • Pinch of salt and pepper (omit pepper if AIP)

  • Juice of 1 lime    

  • 1" knob of ginger and turmeric

In a large saucepan or stockpot over medium-high heat, heat the olive oil.  Add carrots, celery and garlic and sauté for 3-5 minutes.  Add bone broth and bring to a boil.  Stir in "zoodles", chicken, herbs, salt, pepper and ginger/turmeric if using.  Let soup simmer for approximately 20 minutes until vegetables are soft.  Remove from heat and add lime juice.  Remove ginger/turmeric roots before serving.  Garnish with fresh herbs, micro greens or avocado and serve.  Serves 4.

 

 

 

 

 

 

 

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