Chicken Zucchini Soup

Chicken Zucchini Soup

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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Tag Dinner, Lunch
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Large Servings
Ingredients
Tag Dinner, Lunch
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Large Servings
Ingredients
Add to Meal Plan:
This recipe has been added to your Meal Plan
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.
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