Grain-Free Gut Health Chicken Zoodle Soup

One of my main obsessions is giving classic dishes a healthy makeover. With just a few simple swaps, any classic really can be nourishing for the body and absolutely delicious. This one was honestly to die for. It’s a little nontraditional for chicken noodle soup, but I’m telling you it tastes like your Mom’s classic and is gut nourishing (so many minerals).

Chicken Zoodle Soup

Total time: 1 hour

1.5-2 lbs of organic chicken thighs
1/2 an onion
4 cloves of fresh garlic
1.5 inches of fresh ginger
Large handful cilantro
1.5 tbsp coconut aminos
3 tbsp extra virgin olive oil
1 pack of zoodles (or 2 zucchini’s diy)
Large handful shredded carrots
1/4 cup peas
6 cups water
2 cups chicken bone broth (homemade or store-bought)
1.5 tbsp each of oregano, garlic, and onion powder
Nutritional yeast for topping
Salt/pepper to taste (I like a hefty dose of Himalayan salt and TJ’s cracked lemon pepper).

Finely chop garlic and ginger. Chop onion and combine all three with olive oil. Sauté 5 minutes on medium. Add in the chicken with cracked Himalayan salt and pepper. Cook for another five minutes. Add water, bring to a boil and let chicken simmer covered for a half hour. Add bone broth, carrots, peas, zoodles, all spices, coconut aminos, and cilantro. Let simmer covered for another 30 minutes. Pull apart chicken thighs with two forks. Serve with salt/pepper and nutritional yeast.

Note: I did this with uncooked chicken. Cooking the chicken in the water with the aromatics creates your own broth. This recipe won’t work well with cooked chicken unless you use all bone broth (8 cups total).

Ugh, just typing this makes me want some right now. I will certainly be making this allll fall/winter long.

Let me know if you’re going to try this!

XAshley