Healthy ​& Comforting Chicken Zoodle Soup Recipe Warms Belly & Soul by Alison Marras


Healthy ​& Comforting Chicken Zoodle Soup Recipe Warms Belly & Soul

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. (Read about the health benefits of bone broth.) Combined with tender vegetables, oregano and dill, it will warm your belly and soul.

By now we all know what a zoodle is. Those curls of nutritious zucchini can be used in so many different ways. (Read about the health benefits of zucchini.) To make this healthy chicken soup recipe you will need a whole chicken, salt, black pepper, onions, garlic, bay leaves, oregano, dill, celery, carrots, water and fresh zucchini.

This gluten-free, hearty, satisfying chicken soup will warm you up from the inside out. Serve the soup for lunch or dinner with your favorite healthy side dishes.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour and 15 minutes
Total Time: 1 hour and 25 minutes
Servings: 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 pre-made zoodles

Helpful Products

Recipe Notes

  • You could use bone-in chicken pieces instead of a whole chicken. I like to use a whole chicken so I get white and dark meat in the soup.
  • The soup can be frozen to enjoyed later.
  • Add any fresh vegetables to the soup that you enjoy. 

Here's how to make it: 

  1. 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. 
  2. Leave the water and vegetables 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. 
  3. 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. 
  4. Carefully strain the chicken stock into another large pot using a fine-mesh strainer. Discard the vegetables. Return the chicken stock to your stovetop over low heat. 
  5. 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. 

Nutrition Facts Per Serving

Calories: 162

Total Fat: 2.1g

Saturated Fat: 0.6g

Cholesterol: 39mg

Sodium: 181mg

Total Carbohydrate: 19.6g

Dietary Fiber: 5.7g

Total Sugars: 6.9g

Protein: 17.7g

Vitamin D: 0mcg

Calcium: 116mg

Iron: 3mg

Potassium: 800mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
OMG, I love this healthy and delicious idea for comfort food. Awesome, Alison Marras !
Tribe
Such a fun way to serve soup...
bepositive
I love zoodles! 😋

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