Recipe: Chicken Zoodle Soup
The ground is hidden beneath soggy, yellow leaves. The sky is solid gray. The rain is steady. The house is dark and cool. It's officially fall in Tennessee and that means soup. Lots and lots of soup.
Today, I'm sharing one of my favorite recipes. I love to wrap my hands around a warm mug of this delicious soup while inhaling the steamy aroma of fresh thyme.
1 tablespoon of expeller pressed coconut oil
1/2 a yellow onion finely diced
1/2 a red bell pepper finely diced
1 small carrot cut into thin slices
2 cloves of garlic minced
2 quarts of organic chicken broth
1-2 breasts of chicken cooked and shredded
1 tablespoon of fresh thyme
2 tablespoons of fresh cilantro
1 small zucchini spiralized into "noodles"
Salt and Pepper to taste
In a large pan, boil your chicken breasts until fully cooked. Drain water and shred with a fork or toss into a Kitchen Aid mixer and shred using the paddle attachment.
Melt the coconut oil into a small sauté pan and add onion, bell pepper, carrot and garlic. Sprinkle with a little sea salt and pepper. Cook until onion is translucent.
Pour your chicken broth into a large soup pan and add the sautéed veggies, shredded chicken, thyme, cilantro, and salt and pepper. Simmer for 10 - 15 minutes to let all the flavors blend together and fully warm the broth.
While it's simmering spiralize your zucchini (I use this spiralizer). You can also use a carrot peeler, but it will change the shape and texture of your zucchini "noodles". They will be more ribbon like instead of "noodle" like.
I add my zucchini noodles to each bowl of soup separately. I like the texture better when they are minimally warmed by the hot soup rather than allowing them to cook in the soup. But that's a personal preference.
Garnish with a little fresh cilantro and enjoy.
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