Chicken Zoodle Soup
All the comforting taste and aroma of Grandma’s chicken noodle soup with a new twist! Packed with more mineral rich veggies and still the amazing chicken noodle soup flavor!
Servings: 8 servings
Ingredients
- 1/4 cup or so of friendly fat to cook in butter, pastured tallow or lard, coconut oil, leftover pastured bacon grease
- 2 medium onions
- 6 medium carrots chopped
- 6 medium celery stalks chopped
- 5 large cloves of garlic minced
- 2 quarts bone broth homemade preferable for more nutrients but use what you have
- 2 cups cooked chicken I crockpot or oven roaster a couple whole chickens at a time and keep the meat chopped or shredded in the freezer to quickly pull out
- 1 tsp all purpose seasoning
- 1/4-1/2 tsp cayenne if you want more heat you can add more! You can leave it out if you wish but the slight heat is so good in the soup!
- 6 medium zucchinis spirilized
- Sea salt/pepper to taste generously season with sea salt if your bone broth was unseasoned
Instructions
- Melt the friendly fat in your stockpot over medium heat, add the onion, carrot, and celery with a big pinch of sea salt and cook over medium heat slowly over about 10-15 minutes to bring out their juices and sweeten them. This is where that broth is going to get all of it's amazing flavor!
- Add the garlic and cook for a minute.
- Add the bone broth, chicken, and seasoning and bring to a simmer.
- Add the spirilized zucchini and cook for about 3-5 minutes. It will seem like you need more liquid - do NOT add more! The zucchini will let off a lot of liquid once it cooks and the salt hits it. You can always add more broth if you want a brothier soup - but wait the few minutes to see how much liquid comes off the zucchini first!