Chicken Zoodle Soup
Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season!
How cute is my baby boy in this winter storm we had a few weeks back!?
As this may be Rory's first introductory post, he is a pure breed Pembroke welsh corgi and just turned three years old in January! Rory is a very sweet and active boy and definitely keeps us on our toes! Even though he could barely see past the snow flurries, he absolutely loves the winter. If only his love for winter could rub off on me! This ties into another thing that you will learn about me ...
Hello, my name is Candace... and I am not a soup fan! Phew, there I said it!
If I go out to eat or plan out my meals for the week, I am not thinking about soup. Instead, I am thinking about salads, tacos, grain bowls, sandwiches -- you name it! But during these bitterly cold months, I am searching for anything hot and comforting for the body. This soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season!
This soup is inspired by the traditional chicken noodle soup with upgrades that are catered to gluten free, dairy free and low carb lovers. The soup may be a healthier take on the traditional, but it certainly does not lack in flavor and heartiness.
Chicken zoodle soup is a crowd pleaser; the aroma is HEAVENLY when you simmer this bad boy. It’s also super versatile! Feel free to add more veggies, or omit chicken if you want to go vegan. You could also change the protein to a plant-based protein with chickpeas or tofu.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!
Chicken zoodle soup is filled with winter harvest vegetables, healthy fats, and sustaining ingredients that will keep you full and filled with all the good feels during this winter season!
INGREDIENTS
1 lb boneless skinless chicken breast
3 carrots (sliced)
3 celery stalks (sliced)
3 cloves garlic
1 yellow onion
2 large zucchini (spiralized)
1 cup frozen peas
2 cups each organic low sodium chicken and veggie stock
2 cups canned coconut milk
1/2 lemon
1 handful Italian parsley
1 tbsp coconut oil
Seasonings
1 tsp celery salt
1 tsp crushed rosemary
1 tsp thyme
1/2 tsp smoked paprika
2 bay leaves
S & P
DIRECTIONS
Heat coconut oil in a large pot or dutch oven over medium-high heat.
Season chicken breasts with S&P and add chicken to pot. Sear for about 5 minutes per side. Set aside to rest.
Saute minced garlic and chopped onion and cook until translucent.
Add carrots, celery, and peas and cook for about 5 minutes
Shred or dice chicken and add back to the pot.
Add both stocks and coconut milk along with the seasonings.
Turn the heat down to low-medium heat to let simmer for about 20-25 minutes with the lid on. During this time, you can spiralize the zucchini.
Take out the bay leaves and add the spiralized zucchini and parsley. Simmer on low for 5 minutes.
Squeeze in lemon and it's ready!