Chicken Zoodle Soup – a fun twist on a traditional favorite. I always loved my grandma’s homemade chicken noodle soup, now that I am not eating noodles, I decided to try making my own variation and boy did it hit the spot.
Chicken Zoodle Soup
1 chicken carcass
3 bay leaves
1 onion
1 tbsp sea salt
4 L of water
2 whole star anise
Parsley to taste
Ingredients
- Take one chicken carcass, place the chicken carcass in a pot with the 4 liters of water. Slowly bring to a boil and simmer for 40 min.
- Then place remaining ingredients in the pot bring to a boil and simmer for another 30 min. Strain the broth and refrigerate to let the fat settle to the top. Remove fat from the top.
- For the zucchini (aka zoodles) if you like thick ones, like the picture below, use a larger grater and then sauté them in a pan with 1 tbsp coconut oil for 3 minutes – add to hot broth.
If you like them thin like the following picture, just grate thin and put straight into your bowl of broth.
Looking for other chicken recipes?
You can find my recipes here (Note, old recipes are from the way I ate before changing my lifestyle and some newer recipes are not paleo, but they are healthy recipes that my daughters or husband enjoy).
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kathy downey
Friday 19th of December 2014
When the weather gets cold we eat soups often,will try this then
Suzie M
Monday 15th of September 2014
I guess we are at that time of year , they look delicious
kristen visser
Saturday 13th of September 2014
this looks absolutely delicious
angela m
Friday 12th of September 2014
I love making soups in the fall. This looks delicious.. thanks for the recipe.
Deb Dorrington
Wednesday 10th of September 2014
I would love this new take on chicken soup because it sounds very light. I love Zucchini and could eat it everyday but never thought to put it in chicken soup.