14 Dec Chicken Zoodle Soup

This delicious chicken and vegetable soup is very hearty and flavorful and the perfect soup to warm you up on a cold winters day! Replacing noodles with zucchini noodles is a great way to boost fibre, vegetable intake and reduce carbohydrate intake.

Print Recipe

Chicken Vegetable Zoodle Soup

Prep Time

15 minutes

Cook Time

30 minutes

Servings

cups

Ingredients

• 3 medium carrots peeled and diced into coins
• 3 stalks ribs of celery, chopped in half moon pieces
• 1 medium onion, minced
• 2 small zucchini spiralized
• 1/2 tbsp avocado oil
• 4 tsp Better than Bouillion Base You could also use 2 cartons of no sodium vegetable stock
• 2 cups homemade chicken stock or use water
• 1 litre water
• 3 cloves cloves of garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp salt adjust as needed
• Fresh black pepper
• 1 tbsp apple cider vinegar
• cilantro to garnish

Chicken Breast

• 4 ounces chicken breast
• 1 tsp finely grated ginger
• 1 clove fresh garlic minced
• salt
• Fresh black pepper

Prep Time 15 minutes Cook Time 30 minutes Servings cups Ingredients 3 medium carrots peeled and diced into coins 3 stalks ribs of celery, chopped in half moon pieces 1 medium onion, minced 2 small zucchini spiralized 1/2 tbsp avocado oil 4 tsp Better than Bouillion Base You could also use 2 cartons of no sodium vegetable stock 2 cups homemade chicken stock or use water 1 litre water 3 cloves cloves of garlic, minced 1 tsp dried thyme 1 tsp dried parsley 1 tsp salt adjust as needed Fresh black pepper 1 tbsp apple cider vinegar cilantro to garnish Chicken Breast 4 ounces chicken breast 1 tsp finely grated ginger 1 clove fresh garlic minced salt Fresh black pepper

Instructions

Poached Chicken

1. Add 2 cups of water to the instant pot. Place the trivet inside the liner.
2. Add the chicken breast onto the trivet. Season with garlic, ginger, salt and pepper.
3. Place the lid on the instant pot, with the vent sealed. Press manual mode and adjust time to 7 minutes. Release pressure manually once it is done.
4. Let the chicken cool, shred and set aside.
5. To make this on the stovetop add the chicken to a saucepan with 2 cups of water. Season as above and cook on medium high heat until chicken is no longer pink about 10-12 minutes.

Vegetable Soup

1. Place a large saucepan on the stove on medium heat, coat pot with 1/2 tbsp of avocado oil.
2. Add chopped onions and garlic, once onions are translucent (about 7-10 minutes) add in celery and carrots.
3. Add in dried thyme, parsley, salt, and pepper. Mix until veggies have softened slightly.
4. Add in vegetable base and water or stock. Mix and let soup come to a boil.
5. Add in shredded chicken and spiralized zoodles. Add in the water the chicken was cooked in. Let soup simmer for about 7-10 minutes.
6. Turn stove off and add in vinegar, taste to adjust spices. Serve with a splash of hot sauce (optional) and chopped cilantro. Enjoy!