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Nourishing Chicken Zoodle Soup
I made a double batch of this soup last week and the zoodles held up for a few days perfectly for reheating!
They were still a little crisp although they became a bit more drab in color.
It tastes BETTER the next day, as many soups do, which makes this ideal for meal prep!
You can also make a double/triple batch for food prep and wait until reheating to add fresh zucchini noodles.
I definitely recommend this soup!
The spiralizer I’ve been using for years, and LOVE is available on Amazon here: cleanfoodcrush.com/spiralizer
Makes about 6 servings
Ingredients:
- 2 cups shredded cooked chicken or turkey
- 3 medium zucchini, spiralized ( cleanfoodcrush.com/spiralizer )
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 4 ribs celery, sliced
- 1 red bell pepper, diced
- 1 clove fresh garlic, minced
- 2” nob fresh ginger, peeled and grated
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 8 cups turkey, chicken, or vegetable broth/stock
- 2 Tbsps fresh chopped parsley leaves
- sea salt and fresh ground pepper, to taste
- 1/2 fresh lemon, juiced
Instructions:
Heat oil in a large stockpot over medium heat.
Sauté the onion, celery, pepper, ginger, and garlic for about 4 minutes, stirring occasionally.
Add the broth/stock, thyme, rosemary, bay leaf, and shredded chicken into the pot and simmer on low for about 10 minutes.
Stir in the zoodles and cook for 2-3 minutes more, until just begins to soften.
Add fresh squeezed lemon juice of 1/2 a small lemon, then give everything a gentle stir.
Garnish with fresh chopped parsley, serve hot and enjoy!
❤Rachel
Eat this Nourishing Chicken Zoodle Soup to Lower Inflammation and Boost Immunity
Ingredients
- 2 cups shredded cooked chicken or turkey
- 3 medium zucchini, spiralized ( cleanfoodcrush.com/spiralizer )
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 4 ribs celery, sliced
- 1 red bell pepper, diced
- 1 clove fresh garlic, minced
- 2 '' nob fresh ginger, peeled and grated
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 8 cups turkey, chicken, or vegetable broth/stock
- 2 Tbsps fresh chopped parsley leaves
- sea salt and fresh ground pepper, to taste
- 1/2 fresh lemon, juiced
Instructions
- Heat oil in a large stock pot over medium heat.
- Saute the onion, celery, pepper, ginger and garlic for about 4 minutes, stirring occasionally.
- Add the broth/stock, thyme, rosemary, bay leaf, and shredded chicken into the pot and simmer on low for about 10 minutes.
- Stir in the zoodles and cook for 2-3 minutes more, until just begins to soften.
- Add fresh squeezed lemon juice of 1/2 a small lemon, then give everything a gentle stir.
- Garnish with fresh chopped parsley, serve hot and enjoy!
