This recipe is super easy, doesn’t take too long and still retains that “comfort” food feeling that typically accompanies chicken noodle soup – but of course, Fueled for GOD uses “zoodles” instead of the processed noodles. Yeah–we don’t want those extra carbs and calories, so we swap them out for more nutrients from the zucchini. Now, if you are a little, “I’m so bored with zucchini zoodles,” you can always try turnips or carrots or even parsnips instead. You can even spice it up a bit with some extra red pepper flakes.

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Chicken Zucchini Soup

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Category

Dinners, Lunches, Soups

Diet Level

5: Sugar Free; Gluten Free; Dairy Free; Legume Free; Grain Free, 6: Clean Eating

Prep Time

15 Minutes

Cook Time

45 Minutes

Servings

Large Servings US ImperialMetric

Ingredients

• 1/2 cup red onion diced
• 2 ribs celery diced
• 1 large carrots diced
• 2 cloves garlic minced
• 1 pinch red pepper flakes
• 1 tsp ground thyme
• 1 tsp ground oregano
• 4 chicken thighs bone-in, about 2 pounds
• 2 bay leaves
• 6 cups chicken broth low-sodium
• 3 medium zucchini
• 2 cups water

Category Dinners, Lunches, Soups Diet Level 5: Sugar Free; Gluten Free; Dairy Free; Legume Free; Grain Free, 6: Clean Eating Prep Time 15 Minutes Cook Time 45 Minutes Servings Large Servings US ImperialMetric Ingredients 1/2 cup red onion diced 2 ribs celery diced 1 large carrots diced 2 cloves garlic minced 1 pinch red pepper flakes 1 tsp ground thyme 1 tsp ground oregano 4 chicken thighs bone-in, about 2 pounds 2 bay leaves 6 cups chicken broth low-sodium 3 medium zucchini 2 cups water

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Instructions

1. Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes. Cook for 3-5 minutes or until vegetables “sweat” and onions are translucent. Add in the thyme and oregano and cook for another minute, stirring frequently.
2. Place chicken thighs and bay leaves in pot. Pour in the chicken broth and water. Cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes. After 30 minutes, remove the chicken and peel off the skin and discard. Then, shred the chicken off the bone and set aside, with any juices. Place the bones back into the soup pot and simmer for 10 more minutes, uncovered.
3. While the bones simmer, slice the zucchinis halfway lengthwise.
4. Using your food processor, spiralize your zucchinis (or purchase already spiralized zucchini from your grocer). Set aside.
5. Remove the bones and bay leaves and discard. Add the reserved shredded chicken back to the pot along with the zucchini noodles. Cook for 5 minutes or until zucchini is al dente or cooked to your preference. Serve warm.