Paleo Chicken Zoodle Soup
Classic chicken soup reimagined for Paleo eating, with tender shredded chicken and zucchini noodles in a clear, herb-scented broth. All the warmth of the original with no grains.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 large carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth (gluten-free, no added sugar)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 bay leaf
- 2 medium zucchini, spiralized
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs boneless skinless chicken thighs and sear for 3 minutes per side until lightly browned. It does not need to be cooked through. Remove and set aside.
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2
Reduce heat to medium. Add 1 large diced yellow onion, 2 large sliced carrots, and 2 stalks sliced celery stalks to the pot and cook, stirring, for 5 minutes until beginning to soften. Add 3 cloves minced garlic cloves and cook 1 minute more.
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3
Pour in 8 cups chicken broth (gluten-free, no added sugar) and add 1/2 tsp dried thyme, 1/2 tsp dried oregano, and 2 bay leaf. Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken reaches an internal temperature of 165 degrees F.
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4
Remove the chicken with tongs and shred it into bite-sized pieces using two forks. Discard the bay leaf. Return the shredded chicken to the pot.
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5
Add 2 spiralized medium zucchini and cook for 2-3 minutes until just tender but not mushy. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
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6
Ladle into bowls and top with 1/4 cup chopped fresh flat-leaf parsley.