Healthy Chicken Zoodle Soup Recipe: A Nourishing, Comforting Chicken Soup Recipe by Alison Marras
When I think of nourishing comfort food, I think of chicken zoodle soup. The homemade chicken stock has gut-soothing amino acids and is a staple in any “feel better” tool kit. Combined with tender veggies, oregano and dill, it will warm your belly and soul.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 25 minutes
Servings: 4 to 6
Ingredients
- 1 whole 3-pound chicken
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper (omit for AIP)
- 2 medium yellow onions, peeled and cut into quarters
- 2 heads garlic, cut in half width wise to expose cloves
- 3 - 4 bay leaves
- 1 - 2 tablespoons dried oregano, plus more to taste
- 3 - 4 tablespoons chopped dill or 1 tablespoon dried dill, plus more to taste
- 4 celery stalks, chopped (divided)
- 4 carrots, chopped (divided)
- 31/2 quarts filtered water
- 4 spiralized zucchinis or 4 servings premade zoodles
Here's how to make it:
- Add the chicken, salt, pepper, onions, garlic, bay leaves, oregano and dill to a large pot. Add half the celery and carrots. Pour water over everything; make sure it’s enough to cover the chicken. Bring to a low boil over medium-high heat and cook for about 30 minutes, until a thermometer inserted into the chicken reads 165 degrees F. Gently remove the bird using two large spoons, being mindful of the water inside the cavity. Set the bird aside on a cutting board and let it rest for 3 to 5 minutes.
- Leave the water and veggies to continue cooking. When cool enough to handle, peel the skin off the wings, breast and drumsticks. Discard the skin. Cut the breasts from the main carcass and leave them on your cutting board. Return the carcass, wings and drumsticks to the water.
- Let simmer over medium-low heat for 40 minutes to create your stock. Carefully remove the carcass and all chicken pieces. Place them onto your cutting board. Remove all the meat from the bones, shredding by hand or using two forks. Turn the heat off.
- Carefully strain the chicken stock into another large pot using a fine-mesh strainer. Discard the veggies. Return the chicken stock to your stovetop over low heat.
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Add the reserved carrots and celery and the meat on your cutting board to the freshly strained stock. Season to taste with salt, oregano and/or dill. Add the zoodles and cook for 1 to 2 minutes.
Recipe is from The Paleo Gut Healing Cookbook.
AIP (Autoimmune Protocol) Diet: An elimination diet designed to help reduce inflammation or other symptoms caused by autoimmune disorders.
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