Chicken Zoodle Soup Food

CHICKEN ZOODLE SOUP

Steps:

• In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.
• Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces.
• Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon.

CHICKEN ZOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
• Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
• Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

CHICKEN NOODLE SOUP

Steps:

• Pour the stock into a pan and add the chicken breast, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
• Put the chicken on a board and shred into bite-size pieces using a couple of forks. Return the chicken to the stock with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for 3-4 mins until the noodles are tender.
• Ladle into two bowls and scatter over the remaining spring onion, mint or basil leaves and chilli, if using. Serve with extra soy sauce.

CHICKEN ZOODLE SOUP

Steps:

• Heat the olive oil in a large dutch oven or stock pot over medium heat.
• Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.
• Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.
• Spiralize the zucchini to make zucchini noodles and add them to the pot.
• Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you'd like.
• Taste and add additional seasoning as desired.
• Serve hot.

30 BEST WAYS TO USE ZOODLES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a zoodle dish in 30 minutes or less!

KETO/LOW CARB CHICKEN ZUCCHINI SOUP (ZOODLE)

Steps:

• Spiralize zucchini using the medium blade (not the very smallest one). Set aside.
• Heat oil in a large pot over medium heat. Cook onion until tender. Add chicken (if raw) and cook until browned, about 5 minutes.
• Add broth, poultry seasoning, basil, carrot, and celery. Let simmer uncovered about 15-20 minutes or until vegetables are tender.
• Stir in zucchini noodles and let cook 1-2 minutes or just until slightly softened. For firmer noodles, place raw noodles in bowls and ladle hot soup over zucchini noodles. Allow to sit 2 minutes to soften.