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.
Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 3 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
-
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.
-
2
Reduce heat to medium. Add 1 large diced yellow onion, 2 large sliced carrots, and 2 sliced celery stalks to the pot and cook, stirring, for 5 minutes until beginning to soften. Add 3 minced garlic cloves and cook 1 minute more.
-
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.
-
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.
-
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.
-
6
Ladle into bowls and top with 1/4 cup chopped fresh flat-leaf parsley.
Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.
