Anti-Inflammatory Turmeric Chicken Zoodle Soup

Updated at: Thu, 17 Aug 2023 13:09:06 GMT

Step 1

In a large stock pot heat the coconut oil over medium-high heat. Add in the turmeric and cook for about 2 minutes.

Step 2

Add in the onions and garlic, and cook until just translucent and fragrant, about 5 minutes.

Step 3

Add in the carrots and celery, and cook until the veggies just begin to soften up about 10 minutes.

Step 4

Add in the chicken, broth, bay leaves, sage, rosemary, thyme, and sea salt. Bring to a boil, reduce heat, and simmer for 25-30 minutes, or until the chicken pieces are starting to fall apart and all the veggies are very tender. Check for seasoning, adding more salt if desired.

Step 5

While the soup is simmering, fit your spiralizer with a small noodle attachment, and spiralize the two zucchini. Using a big knife, cut the zucchini noodles into 2-3” pieces. I like to just make a big pile, and then cut through it a few times. No need to be precise about it.

Step 6

Remove the soup from heat, discard the bay leaves, add in the zucchini noodles, and stir well. The heat from the soup will “cook” the noodles enough to soften them, without them getting too soggy.

Step 7

NOTES: You can also make this recipe from scratch using a whole chicken. Place a whole chicken with gizzards removed in a large stock pot, cover with water (until it’s about an inch over the chicken). Add in one quartered onion, two smashed cloves of garlic, one roughly chopped carrot, and two roughly chopped celery stalks. Bring to a boil, reduce heat, and simmer until the chicken is cooked through and falling off the bone. Remove chicken, cool to touch, and then remove all the meat and reserve for the soup. Remove the vegetables, and use the chicken cooking water as the broth for the soup. • No spiralizer? No problem. You can use a veggie peeler to create zucchini ribbons, or just use a sharp knife and julienne the zucchini into short noodles.

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