As soon as our feet hit the ground back in Charlotte after the holidays, both my husband and I immediately got a cold. It was like our bodies knew not to get sick during the holidays and waited until the very second we got home. So not only were we exhausted from the trip, now we were sick, and Charlotte was also about 30 degrees colder. As you might imagine, nothing sounded better to us than chicken soup! Scratch that; nothing sounded better than chicken ZOODLE soup.
Zoodle (zood-l) n: a noodle made from zucchini.
Chicken zoodle soup isn’t a whole lot different than chicken noodle soup. In fact, they are exactly the same recipe. The only difference being the zoodles which makes this classic comfort food that much healthier. It was exactly what the doctor ordered….if that doctor were me or WebMD.
First I sauteed carrots, celery, and onion. Once they were a bit tender, I added in the chicken and chicken stock. I let the whole thing come up to a simmer, then I covered it and left it alone. I find that most soups are better when the have a chance to just sit and hang out for a while. All the ingredients warm up and get friendly with each other. It just seems to help the flavors develop.
At the very end, just when I was ready to serve, I added in the zoodles. Just like your classic noodle, the zoodles can get really mushy if they are cooked too long. And it doesn’t take very long for zoodles to get mushy. I prefer my zoodles to still have a little bit of a bite to it, like an al dente spaghetti noddle, which is why I liked to add them at the very end.
All that was left was to assemble a couple big bowls to soup for the both of us! The broth was so soothing for our soar throats. And we didn’t miss the noodles a bit. I think it helped to eat something so healthy! We both bounced back pretty quickly and got over our colds relatively quickly. Well, some more than others.
If you are on a no-carb or gluten-free diet, you need this recipe! Especially if you get sick! This will help you get through any cold…and who know, maybe it will actually help! Or at the very least, it will be a nice comforting, healthy meal to get you through the Winter.
- 1 tsp butter
- 1/2 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 clove garlic, minced
- 1/4 turmeric
- 1 tsp fresh thyme, chopped
- 8 cups chicken stock
- 1 bay leaf
- 2 cups chicken, shredded or chopped
- salt and pepper to taste
- 2 zucchini, spiralized
- 2 tbsp parsley
- In large stock pot over medium high heat, saute the carrots, onion, and celery in the oil for about 5 minutes until soft. Add garlic about 2 minutes in.
- Sprinkle turmeric and thyme over vegetables and give them a couple stirs. Pour in stock, then add chicken and bay leaf. Let the stock come to a simmer and then cover and reduce heat to low. Simmer for 30 minutes.
- Taste test during the cooking process and add salt and pepper as needed.
- About 5 minutes prior to serving, add in the zucchini noddles and sprinkle in parsley. Remove the bay leaf just before serving.
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