Chicken Zoodle Soup
This Simple Low Carb, Chicken Zoodle Soup is made with thinly sliced Zucchini instead of traditional Noodles. You won’t want to make Chicken Soup the same way again. I usually add whatever Vegetables I have in my Fridge or Garden but Celery, Peppers, Peas, Corn, Mushrooms or Squash would also go well in this soup.
Whenever we have a Roasted Chicken, I save the bones to make soup stock with. If I don’t need the stock that week I’ll freeze it in small amounts so I can use it for Stir fry, Soups or just adding a little Flavour to a recipe. Making my own Stock means that I need to add a bit of Salt to get the flavour right but if you’re using a store bought Chicken Stock you may not need to add any at all.
If you have a Veggie Spiralizer to make the Zucchini noodles with, by all means use it. I don’t have one so I like to slice mine really thin with a knife.
1 Tbsp Butter or Cooking Oil
4 Cloves of Garlic
1 Medium Zucchini
1 Cup Cooked Chicken
5-6 Cups Chicken Stock
1 Tbsp Salt (if using store bought chicken stock you may not need to add any salt)
1 Tsp pepper
1.In a large pot over medium heat, add the oil or butter. Then dice, then add the onion, carrot, potato and garlic.
2. Slice the Zucchini into very thin slices. Add it to the pot along with the cooked chicken.
3. Add the chicken stock, then salt and pepper.
4. Let simmer over low heat for 1 hour.
If you loved this Gluten Free recipe for Chicken Zoodle Soup, you may also love these recipes for:
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