It’s comfort food season you guys.
What says “comfort food” more than chicken noodle soup? I would bet that each of us have fond memories as children enjoying this soul-warming bowl of goodness, whether it be after a cold afternoon outside building snow forts or having mom bring you a second bowl on the couch after you’ve been sick. Love you, Mom.
As fond as those memories are, I wold also venture to bet that most of us associate chicken noodle soup with a can. While convenience is great, I’m not digging those sodium levels. Or the fact that whatever vegetables in that can are minimal.
Let’s now take a second to realize something. Chicken noodle soup should be HEALTHY. If it’s a go to while we’re sick, it should feed our bodies things that will help it heal (not inflame). If we reach for it when we want to feel cozy, it shouldn’t unravel our healthy habits. And of course, it should taste good!
Enter, Chicken ZOODLE Soup.
By now, you’ve likely heard of or seen the wizardry of spiralized vegetables. There are so many different gadgets out there to spiralize your vegetables, you hardly need to drop more than $10 for a decent one. Though you can obviously spend upwards of $100, too. It all depends on your preference, how often you’ll use it, and what your storage situation is like in your kitchen.
Sweet potatoes. Zucchini. Eggplant. Cucumber. Parsnip. Butternut Squash. All can be made in to ZOODLES! Low-carbers, rejoice.
Which is why I love this recipe. I’m not knocking pasta, don’t get me wrong. But there’s something to be said about removing some things from your diet (even for just a short period of time). For the past month I’ve been grain free, legume free, dairy free, processed-sugar free, and alcohol free.
Ok, 75% alcohol free. You got me.
I’ve felt lighter and leaner. My pants fit better. I don’t feel like garbage. Pretty solid results, if I do say so myself.
This soup is the perfect comforting lunch on a cold day. Add some chopped parsley (color, flavor, vitamins), and a squeeze of fresh lemon (ditto + goes on everything), and you have a healthy, satisfying, delicious, and easy meal.
Chicken Zoodle Soup
Ingredients
- 2 tsp olive oil
- 1 medium yellow onion chopped
- 1 cup celery, chopped
- 2 cloves garlic chopped
- 2 cups carrots, chopped
- 1/4 tsp Turmeric
- 1/2 tsp thyme
- 1/2 tsp oregano ,
- 1 tsp parsley
- 1 tsp rosemary
- 1 lb boneless, skinless chicken breasts cooked and shredded/cubed
- 8-10 cups chicken stock
- 2 medium zucchini spiralized
- Additional parsley and fresh lemon, to serve
Instructions
- In a large dutch oven or stock pot over medium heat, add oil. Once heated, add onion, garlic, carrot, and celery. Stir to coat vegetables. Season lightly with salt and pepper.
- Once vegetables have been thoroughly "sweated" (about 10 minutes), add spices. Feel free to use fresh if it's available - you'll get amazing flavor!
- Allow to saute for 2 minutes, then add chicken and chicken stock. Stir to combine.
- Allow to simmer for at least 30 minutes.
- Add spiralized zucchini to soup, cooking for 10 minutes. If you don't have a spiralizer....you really need to get one. I'm kidding (not really though dude - you're making Chicken ZOODLE Soup!) ... In a pinch, you can slice the zucchini in half, and then slice in to half moons.
- Ladle soup in to individual bowls. Top with chopped parsley and fresh lemon slices and enjoy!