Chicken Zoodle Soup

Soup is Comforting, Warm, Hospitable, and Nourishing.  This soup is a spin off of Chicken Noodle Soup but instead of pasta noodles, zucchini in thin strips are used by utilizing a special kitchen tool.  For more information – see post julienne peeler  

Chicken Zoodle Soup

Chicken Zoodle Soup
A great way to use zucchini by substituting noodles with noodles and also the leftovers from what's left on a whole chicken.
Write a review
  1. Soup Broth and Chicken
  2. 1 Cooked Free Range Roasted Chicken - skin removed
  3. 2 boxes of Organic Chicken Broth
  4. 2 Carrots, peeled and cut into 2 inch pieces
  5. 2 Celery stalks, cut into 2 inch pieces
  6. 1 onion, quartered
  7. Soup
  8. 1 Tbsp of coconut oil
  9. 1 Onion, diced
  10. 3-4 Carrots, sliced
  11. 3-4 Stalks of celery, sliced
  12. 1/2 cup of frozen peas
  13. 2 Tbsp of sherry wine
  14. 2 Tbsp of arrowroot or cornstarch
  15. Cayenne Pepper - to taste (add a little at a time - you can always add more)
  16. Zoodles
  17. Organic Zucchini (plan on 1 per person)
  18. Coconut Oil
  1. Broth and Chicken
  2. Make the broth by placing the cooked chicken (bones and all) and vegetables in a dutch oven and cover with broth. Bring to a boil, then bring to a simmer on low and cover for 1-2 hours. The longer it cooks, the richer the broth. Remove from heat until chicken is cool enough to touch.
  3. Place a colander over a large bowl and pour everything through the colander so the liquid is saved in and the chicken and vegetables are caught in the colander.
  4. Throw away vegetables and strip meat from bones.
  5. Now you have the base for your soup - broth and chicken.
  6. Soup
  7. Melt coconut oil in dutch oven. Stir in onions and cook on low heat until onions are caramelized, stirring often. This can take several minutes - don't rush. Caramelized onions release the natural sugars and add a depth of flavor.
  8. Add carrots and celery. Cook for few minutes.
  9. Add in all broth except for 1 cup.
  10. Bring to a boil and then reduce to simmer and cover for 15 minutes until vegetables are tender but firm.
  11. Cut chicken into desired size pieces.
  12. Add in chicken, frozen peas, sherry and cayenne pepper.
  13. Mix reserved broth and arrowroot together is small bowl using whisk until smooth. Slowly pour into soup and stir until smooth. This will thicken the broth slightly and give some body to the soup.
  14. Remove from heat so the vegetables don't overcook.
  15. Zoodles
  16. Wash Zuchinnis. Cut a thin slice on the long side of the vegetable. This will allow the zucchini to sit flat while making the juliennes. I use a julienne peeler ($20.00) Link is in the post.
  17. Place in a large colander and sprinkle with salt to draw out some of the liquid. Let sit for 20 minutes.
  18. In batches lay the juliennes in between layers of paper towels to remove more moisture. Don't worry if it is still is a bit wet. They can be kept long or cut in shorter lengths.
  19. Ladle soup in bowl and place the raw noodles in the soup and let sit for a minute or two.
  20. To Serve
  21. Place soup in bowl and top with noodles.
  1. Looking for a quicker version - you can use organic chicken broth and cooked chopped chicken in place of making homemade broth.
Deliciously Inspired

Chicken-Vegetable Stir Fry

Do you ever get in a rut of eating the same thing?  I do – for some reason it’s easy to begin making the same recipes over and over.  I need variety because even the best recipes get BORING if you eat them on a regular basis.    I like this stir fry recipe because it has a very clean taste and unlike many stir fries doesn’t have a sauce that usually includes sugar or a thickener.  It is SIMPLE to prepare and will move quickly if the vegetables have been cleaned and prepped beforehand.  It can be served over rice but is delicious without.

Stir Fry

Chicken-Vegetable Stir Fry
A very simple stir fry which utilizes chicken that has been cooked ahead.
Write a review
  1. 1 Tbsp organic coconut oil
  2. 2 cloves of garlic, diced
  3. 1/4 cup of fresh ginger, sliced thin
  4. 2 carrots, sliced thin
  5. 2 cups of broccoli florets
  6. 1 cup baby bok toy, sliced lengthwise
  7. 1 cup zucchini, cut on an angle
  8. 3 scallions, sliced into 2-inch pieces
  9. 1 cup snap peas
  10. 1 Tbsp wheat free tamari
  11. 2 Tbsp water
  12. 2 organic chicken breasts, grilled and sliced
  13. Fresh cilantro for garnish
  14. Hot sauce, if desired
  1. Cook Chicken
  2. Prep vegetables
  3. Heat a heavy skillet or wok and add oil - medium heat
  4. Add ginger and garlic and cook for 1 minute with a wooden spoon
  5. Add all vegetables except peas and stir constantly for 1-2 minutes
  6. Add the tamari and water.
  7. Add peas and cook for 1 minutes.
  8. Garnish with cilantro, nuts, coconut flakes and hot sauce, if desired
  9. Serve sliced chicken on side or mixed in.
  1. Any combo of vegetables can be used. For a little extra protein, add finely chopped nuts.
Deliciously Inspired
 Tip:  Next time you cook chicken, include a few more pieces so the chicken is ready to go 🙂


Chopped Cashew Chicken Salad

This recipe was recreated from a salad I ordered at Karl Strauss Brewery in Calsbad, CA.  I was inspired to learn how to make a soy reduction which is one of the three recipes that goes into this lovely dish. 

CCC Salad - Karl Straus

Chopped Cashew Chicken Salad
Write a review
  1. Soy Reduction Recipe (link listed in blog post)
  2. Miso Vinaigrette Dressing (link listed in blog post)
  3. Cooked Chicken, chopped
  4. Chopped Green Cabbage
  5. Chopped Romaine Dressing
  6. Broccoli, cut in small pieces
  7. Tomato, Chopped
  8. Carrot, Julienned
  9. Celery, Sliced
  10. Cashews, finely chopped
  11. Cilantro, chopped
  12. Salt and Pepper to taste.
  1. Boil 2 cups of water. Place broccoli in and let sit for a few minutes until broccoli turns bright green. Place broccoli in ice water to stop cooking and drain.
  2. Place a small amount of the soy reduction in serving bowl.
  3. In another bowl - place salad ingredients. Place desired amount of dressing and mix gently to coat.
  4. Place in serving bowl
  1. This salad can be made without chicken, if desired.
Deliciously Inspired
 Recipes and Information you’ll need for this salad

Soy Reduction

Miso Vinaigrette Dressing

Julienne Peeler