Creamy Chicken "Zoodle" Soup
Ingredients
- 1 tablespoon coconut oil or olive oil
- 2 garlic cloves minced
- 1 onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- ½ teaspoon dried thyme or 1 tablespoon fresh thyme minced
- 1 15-ounce can coconut milk full-fat
- 4 cups chicken stock bone broth
- 1 pound chicken about 3-1⁄2 cups, shredded or cubed
- 3 cups zucchini about 1⁄2 pound, cut with a spiralizer
- 1 ⁄4 cup minced fresh parsley
- Celtic or pink Himalayan salt to taste
- Fresh ground pepper to taste
Instructions
- Heat one tablespoon of oil in a large stock pot or Dutch oven over medium heat.
- Add garlic, onion, carrots, and celery. Cook, stirring constantly until soft and lightly browned (about 5 minutes).
- Add thyme and continue to stir until fragrant (about 1 minute).
- Stir in coconut milk and bone broth until heated thoroughly (about 1-2 minutes).
- Add chicken, bring to a boil then reduce heat. Allow soup to simmer for 20 minutes or until chicken is thoroughly cooked.
- Add zucchini, stir, and cook until zucchini noodles are just tender (about 6-8 minutes).
- Stir in parsley and season with salt and pepper to taste. Serve.
Notes
If you're not planning on serving all the soup, only add enough zoodles to each bowl. Then pour the soup over the zoodles, the soup will heat the zoodles. Store the rest of the zoodles in a glass container for later use.