Chicken Zoodle Soup
Under the weather? Nothing tastes better than a steaming bowl of chicken soup. This version is heavy on nutrient-rich veggies and healing herbs to get you back on your feet in no time! Have leftover chicken? Shred it to add to this soup and reduce cooking time.
Ingredients
- 2 Tbsp olive oil
- 1 large onion chopped
- 2 cups celery chopped
- 2 ½ cups carrots sliced
- 3 Tbsp ginger grated
- 4 cloves garlic minced
- 1 ½ lbs boneless skinless chicken breasts
- 2 quarts chicken broth
- 1 Tbsp apple cider vinegar
- ¼ tsp crushed red pepper or to taste
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes or crushed red pepper or to taste
- Salt and pepper to taste
- 3 cups broccoli florets
- 1 ½ cups spinach chopped
- ¼ cup parsley minced
- 3 cups spiralized zucchini
Instructions
- Heat olive oil over medium heat in a large soup pot. Add onions, celery, carrots, ginger and garlic. Saute about 5 minutes, stirring frequently, until softened.
- Add the chicken, broth, vinegar, red pepper, turmeric, salt and pepper.
- Bring to a boil, then reduce heat to simmer. Cover and cook for about 20 minutes or until the chicken is cooked through. Remove the chicken and set aside to cool.
- Add the broccoli to the pot and cook an additional 5 minutes. While cooking, shred the chicken and stir back into the soup.
- Remove the pot from the heat and stir in the spinach and parsley. Adjust seasoning to taste.
- Heat spiralized zucchini in a bowl in the microwave, just until warm. Divide heated zoodles into 6 bowls.
- Ladle hot soup over zoodles and serve.