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{Clean} Chicken Noodle Soup with Zucchini

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For Christmas, my husband got me a spiralizer for my Kitchenaid mixer. I had thought about getting one for a while, but then I thought, what would I even use it on? Well let me tell you, it’s my new favorite kitchen appliance (tool?) whatever it is, it’s my new favorite one. (Here’s a photo of what it is and what it does…)

Image via Amazon.com

If you’re not familiar with what a spiralizer is, it basically takes any fruit or vegetable and creates long spaghetti-like noodles out of them. So far I’ve used it on sweet potatoes, zucchini, butternut squash, apples, and cucumbers. All so stinking good 🙂

So when I was experimenting the other day I thought, why not try making chicken noodles soup, sans the noodles and sub in zucchini?? And guess what, it was AWESOME. I will be making this again (and of course, I didn’t take photos along the way, so all I have is the leftover photos) but when I make it again I will take some better photos!

Healthy zucchini chicken noodle soup recipe
Make healthy zucchini chicken noodle soup!

Healthy Homemade Zucchini Chicken Noodle Soup

Ingredients:

  • 1/2 cup chopped celery
  • 1 cup chopped carrots
  • 2 medium-sized zucchini (peeled, and chopped or spiralized into small pieces)
  • 3 chicken breasts
  • 2 cans organic chicken broth
  • 1/4 cup chopped onion
  • 1-1/2 cup peas
  • 1 tsp celery salt
  • 1/4 tsp thyme
  • 1/2 tsp garlic salt
  • 1/2 tsp bay leaves
  • 1 Tbsp extra-virgin olive oil
  • dash of salt and pepper (to taste)

Directions:

  1. In a large skillet, heat up the olive oil and chopped onions and cook chicken breasts. Season with a dash of salt and pepper.
  2. In a large saucepan, mix together chicken broth with remaining ingredients. Let simmer on medium heat for 10-15 minutes or until veggies are cooked soft.
  3. When the chicken is thoroughly cooked, remove from saucepan and place on cutting board for chopping. Cut into small, bite-sized pieces and then place into soup saucepan. Stir everything together and let sit on low heat for 5 minutes.
  4. Serve!

It’s a delicious recipe, and perfect for cutting out the extra processed carbs that you’d usually have in the pasta. We love this recipe and I have a feeling, it’s just a first in our journey to yummy spiralized dishes 🙂

More to come, I’m sure. But in the meantime, enjoy!!

Sarah

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