If you only ever make one thing off my blog, make this!!! I have found my new favorite healthy version of Chicken Noodle Soup. It’s paleo, Whole30 approved, and it’s EASY!
I would compare it’s taste to the big batch of chicken noodle soup you can buy at Costco, you know, the ones in the refrigerated section in the back that comes with shredded rotisserie chicken and veggies all bundled up in a big plastic tupperware?
And I know what you’re thinking, “But I want REAL noodles.” People! These zucchini noodles are gonna fake your brain out like you wouldn’t believe. It’s true. It’s proven science that the brain can be stimulated and satisfied by replacing our unhealthy vices (like noodles) with a more healthy alternative, in this case a vegetable which contains WAY more nutritional value.
Ok, enough with the rant. Just promise me you’ll try this one and come back and tell me what you think. Deal?
Chicken Zoodle Soup
Prep Time - 1 Hour
Servings - 8
– 4 large boneless, skinless chicken breasts
– 1 large yellow onion, chopped
– 3 quarts of chicken stock/broth
– garlic powder and pepper to taste
– dill weed to taste
– 2 cups of celery, chopped
– 2 cups of carrots, chopped
– 1 large zucchini or yellow squash, spiraled.
Rinse chicken and place the chopped onion in a large soup pot. Pour in chicken stock and season with garlic powder, pepper, and dill weed. Bring soup to a boil, then reduce heat and simmer. Cover and cook for 30 minutes. Chop celery and carrots. Remove chicken and shred after the 30 minutes is up or the chicken is cooked through. Add back in the meat and vegetables, cook for an additional 45 minutes to an hour. Serve up and enjoy!.