So comforting, so creamy, and so quick and delicious! Creamy chicken zoodle soup is perfect for a cold winter day or when feeling under the weather.
It’s finally starting to feel like winter here and I just want to bundle up next to a fire to stay warm. As the temperature is dropping with the predicted high below 20° F in a few days. Brrrr!
This is a perfect time to make some hearty soup. And creamy chicken noodle soup is the perfect solution.
For paleo-friendly “noodles,” zucchini makes the perfect substitute. Using a spiralizer quickly turns the zucchini into thin spaghetti strands.
The savory homemade bone broth is very nourishing and healing. It is full of minerals which help heal a leaky gut, builds a stronger immunity, and more.
Doctors have been saying “low-fat, low-fat, low-fat” for the past 40 years. But, it turns out that advice has been wrong. We should be eating good-quality fats like full-fat coconut milk. Coconut milk is good for your heart, digestion, and brain.
I usually buy the organic 365 Coconut Milk from Whole Foods, I also like to buy the Native Forest Organic Coconut Milk. Both are full-fat and in a BPA-free can.
- 1 tablespoon coconut oil or ghee
- 2 garlic cloves, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme, minced
- 1 15-ounce can coconut milk, full-fat
- 4 cups chicken stock (bone broth)
- 1 pound chicken (about 3-1⁄2 cups), shredded or cubed
- 3 cups zucchini (about 1⁄2 pound), cut with a spiralizer
- 1⁄4 cup minced fresh parsley
- Celtic or pink Himalayan salt, to taste
- Fresh ground pepper, to taste
- Heat one tablespoon of ghee in a large stock pot or Dutch oven over medium heat.
- Add garlic, onion, carrots, and celery. Cook, stirring constantly until soften and lightly browned (about 5 minutes).
- Add thyme and continue to stir until fragrant (about 1 minute).
- Stir in coconut milk and bone broth until heated thoroughly (about 1-2 minutes).
- Add chicken, bring to a boil then reduce heat. Allow soup to simmer for 20 minutes or until chicken is thoroughly cooked.
- Add zucchini, stir and cook until zucchini noodles are just tender (about 6-8 minutes).
- Stir in parsley and season with salt and pepper to taste. Serve.
- If you're not planning on serving all the soup, only add enough zoodles to each individual bowl. Then pour the soup over the zoodles, the soup will heat the zoodles. Store the rest of the zoodles in a glass container for later use.
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