Chicken Zoodle Soup
Prep Time: 20 minutes | Cook Time: 1 1/2 hours | Serves: 4
When you’re feeling under the weather, nothing beats a piping hot bowl of chicken noodle soup. However, most types of pasta are made with wheat. To avoid wheat, make the change from noodle to zucchini zoodle!
Ingredients
- 1 pound (16 oz) chicken leg quarters
- 2 quarts water
- 2 carrots
- 2 stalks celery
- 1 small onion
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 large zucchini
Tools
- large stockpot
- measuring cups/spoons
- vegetable peeler
- cutting board
- chef’s knife
- tongs
- box grater
- 2 forks
- Place the chicken and water in a large stockpot. Set the pot on a burner set to medium-high heat until it begins to simmer. Reduce heat to medium and cook for about one hour until the meat is cooked.
- Prepare the vegetables while the meat cooks. Peel the carrots with a vegetable peeler. Chop the carrots and celery into 1/4-inch (0.6-cm) rounds. Cut the onion in half, peel, and then chop into small pieces. Set aside.
- After the meat is cooked, carefully remove it from the pot using tongs. Place on a cutting board to cool.
- Add the carrots, celery, onion, dried parsley, salt, pepper, garlic powder, turmeric, thyme, and oregano to the liquid and stir. Increase heat to bring to a low boil. Then reduce heat to medium and cook for about 30 minutes.
- While the vegetables cook, grate the zucchini with the large-holed side of a box grater. Set aside.
- Carefully pull the meat off of the bones (use two forks to avoid burning your fingers). Set aside.
- Add both the zucchini and chicken back to the liquid. Stir for about one minute until the zucchini is cooked.
- Serve hot in bowls with wheat-free crackers, if desired.