Last Updated on September 10, 2020 by Tina
Chicken Zoodle Soup is one of the best things for what ails you! As comforting as Mom’s homemade soup you remember as a kid this version uses a homemade bone broth and zucchini noodles.
MY OTHER RECIPES
I am excited to share this recipe from my friend Lisa MarcAurele at Low Carb Yum’s new cookbook ” target=”_blank” rel=”noreferrer noopener sponsored nofollow”>Low Carb Yum: 5-Ingredient Keto which she gifted me to review. All the opinions expressed are entirely my own.
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Homemade Bone Broth or Purchased?
Homemade bone broth really brings a depth of flavor to soups, stews, and other dishes. Stock has been around since prehistoric, and is believed to be a nourishing beverage that may encourage digestive health. You can make your own using the recipe below or you can check out my Instant Pot Bone Broth recipe. Of course, if you’re short on time you can always use purchased.
To make Lisa’s Slow-Cooked Roasted Bone Broth take one carcass and it’s pan drippings from a whole roasted chicken. Add enough liquid to make about 8 cups of broth in the roasting pan and then heat to remove the brown bits. Pour into a slow cooker.
Add the garlic, salt, apple cider vinegar, and vegetables then cook on low for 24 to 48 hours. Once done strain, and store in an airtight container for 3 to 4 days. Or, freeze for up to 6 months.
Preparing the soup
This soup takes very little time to prepare, and is super comforting on a cold day or when you’re feeling poorly. Start by slicing the celery.
Shred your chicken into bite size pieces. Leftover roast chicken or turkey are great. You can certainly pick up a rotisserie chicken from the grocery store to make this quickly as well.
Next, preheat the coconut oil in a pot on the stove with medium heat. Add to this the sliced celery, and cook for ten minutes. Then add the broth, chicken, and basil. Bring this to a boil, and then turn to a simmer for 20 minutes.
Finishing the soup
Stir in the zucchini, and cover the pot with a lid for ten minutes prior to serving. You can also add a peeled turnip or radish for mock potatoes.
My thoughts on this cookbook
This is a well thought out book written with lots of love. The recipes are flavorful, and easy to follow. I enjoyed the recipes, and the in depth details on the Keto diet. From the basics to common mistakes to avoid this is a great resource.
Excerpted from Low Carb Yum 5-Ingredient Keto: 120+ Easy Recipes © 2020 by Lisa MarcAurele. Photography © 2020 by Lauren Volo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Chicken Zoodle Soup
Slow-Cooked Roasted Bone Broth
- 1 carcass and pan drippings from a whole roasted chicken
- 2 garlic cloves whole
- 2 tbsp apple cider vinegar
- 2-3 cups vegetable scraps
- 1 tsp sea salt
- 2 tbsp coconut oil
- 4 cups celery
- 4 cups bone broth
- 2 cups cooked boneless chicken thighs cut into small pieces
- 2 tsp fresh basil chopped
- 1 zucchini spiralized
- 1/4 tsp salt
- Fresh Parsley for garnish optional
- Slow-Cooked Roasted Bone Broth
- Add enough water to the roasted chicken pan drippings to make 8 cups of liquid total. Heat the pan if necessary to free the browned bits. Pour the liquid into a slow cooker and add the chicken carcass, garlic, vinegar, vegetable scraps,and salt. Cook on low for 24 to 48 hours. Longer cooking times will allow more of the nutrients to come out of the bones as well as provide a more robust flavor.
- Strain the broth, discarding the solids, and transfer it to mason jars or other heat-safe glass containers. Store in the refrigerator for up to 3 or 4 days.
- The broth can also be frozen for longer storage, up to 6 months.
Chicken Zoodle Soup
- Heat the oil in a pot over medium heat. Add the celery and cook, stirring, for about 10 minutes. Add the broth, chicken, and basil and bring to a boil over high heat. Reduce the heat, cover, and simmer for about 20 minutes. Remove from the heat.
- Stir in the zucchini and cover the pot for about 10 minutes to let the zucchini soften before serving.