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
2015-02-16 20:03:55
A great way to use zucchini by substituting noodles with noodles and also the leftovers from what's left on a whole chicken.
Ingredients
- Soup Broth and Chicken
- 1 Cooked Free Range Roasted Chicken - skin removed
- 2 boxes of Organic Chicken Broth
- 2 Carrots, peeled and cut into 2 inch pieces
- 2 Celery stalks, cut into 2 inch pieces
- 1 onion, quartered
- Soup
- 1 Tbsp of coconut oil
- 1 Onion, diced
- 3-4 Carrots, sliced
- 3-4 Stalks of celery, sliced
- 1/2 cup of frozen peas
- 2 Tbsp of sherry wine
- 2 Tbsp of arrowroot or cornstarch
- Cayenne Pepper - to taste (add a little at a time - you can always add more)
- Zoodles
- Organic Zucchini (plan on 1 per person)
- Coconut Oil
Instructions
- Broth and Chicken
- 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.
- 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.
- Throw away vegetables and strip meat from bones.
- Now you have the base for your soup - broth and chicken.
- Soup
- 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.
- Add carrots and celery. Cook for few minutes.
- Add in all broth except for 1 cup.
- Bring to a boil and then reduce to simmer and cover for 15 minutes until vegetables are tender but firm.
- Cut chicken into desired size pieces.
- Add in chicken, frozen peas, sherry and cayenne pepper.
- 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.
- Remove from heat so the vegetables don't overcook.
- Zoodles
- 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.
- Place in a large colander and sprinkle with salt to draw out some of the liquid. Let sit for 20 minutes.
- 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.
- Ladle soup in bowl and place the raw noodles in the soup and let sit for a minute or two.
- To Serve
- Place soup in bowl and top with noodles.
Notes
- Looking for a quicker version - you can use organic chicken broth and cooked chopped chicken in place of making homemade broth.
Deliciously Inspired http://www.deliciouslyinspired.com/
