A Comforting Chicken Zoodle Soup Recipe
Ingredients
Scale
- 1 TBS coconut oil (or olive oil)
- 1 small onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 clove garlic, chopped
- 3 sprigs thyme
- 1 bay leaf (optional)
- 1 tsp dried oregano
- 1/2 tsp salt (and more if needed)
- 1/2 tsp pepper (more if needed)
- 2–3 cups shredded, cooked chicken (I pull mine off a store bought roasted chicken and save the carcass for homemade broth)
- 6 cups chicken broth or stock
- 2 zucchinis (for zucchini noodles)
Instructions
- Heat a soup pot on medium heat with the coconut oil. Add the carrots, celery, onion and garlic and sauté for five minutes or until the onions start to become translucent but not browned.
- Add the shredded chicken, oregano, salt and pepper and stir to coat the chicken and veggies with the seasonings. Add the chicken broth and top with the sprigs of thyme and bay leaf.
- Bring to a boil and then simmer for 15 minutes.
- While this is simmering prepare your zoodles. Make them with your spiral vegetable slicer or with a julienne peeler.
- Add the zoodles and simmer for another 10 minutes.
- Taste and add more salt or pepper if needed (this all depends on if your chicken broth was salted or not).
- Remove thyme sprigs and bay leaf and enjoy!
Notes
We have this soup as leftovers the next day. I was curious about the zoodles being soggy or mushy but they weren’t! Still delicious.