Chicken soup with spiralized zucchini noodles  

A fast, fresh take on a family-favourite meal – and it’s gluten-free!

It’s probably not a stretch in North American culture to say that for most kids (and probably adults, too), one of their very favourite soups is chicken noodle. It’s nutritious, comforting and – most of all – absolutely delicious. I love using a variety of small pasta shapes in my classic chicken noodle soup but when asked recently for a gluten-free suggestion, my thoughts turned instantly to freshly-spiralized, raw zucchini ‘noodles’. Turns out it was a huge hit! No one missed the gluten, even my carb-crazy husband, and the bowls looked and tasted so bright and fresh. Once your family tries zucchini noodles – and there are some great inexpensive spiralizing gadgets out there to produce them – you may find they’ll enjoy them in many other ways, like with spicy ginger peanut sauce or this flavourful lemon-thyme vinaigrette. Not only is this chicken soup a great way to use up leftover cooked turkey or chicken (including store-bought rotisserie chicken), the added bonus is that it’s ready in less than twenty minutes.

gluten-free chicken soup

Ingredients

  • 1 tablespoon (15 mL) canola or olive oil
  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1 stalk celery, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 1/2 cups (375 mL) cooked chicken or turkey, shredded
  • 4 cups (1 L) low-sodium chicken broth
  • 1 teaspoon (5 mL) dried thyme or 1 tablespoon (15 mL) fresh thyme leaves
  • Salt and pepper to taste
  • 1 medium zucchini, spiralized or shredded

Directions

  • Heat oil in a large pot; add onion and sauté for 2 minutes, stirring often. Add garlic, celery and carrots and sauté 3 minutes more, stirring often.
  • Add chicken, chicken broth, thyme, salt and pepper to pot. Cover pot with a lid and increase heat to bring to a boil, then reduce heat to medium-low (to maintain a simmer). Cook for 10 minutes.
  • Remove lid and add zucchini noodles (or grated zucchini) and cook 2 – 3 minutes longer, until zucchini is tender.

Serves 2 – 3; can easily be doubled.

This recipe (created by me) was originally published at ymc.ca.

Advertisements

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Chicken, gluten-free, One dish meals, Soups and stews, Vegetables and tagged , , , , , , , , , , . Bookmark the permalink.

4 Responses to Chicken soup with spiralized zucchini noodles  

  1. Bryson Farms says:

    Looks amazing for a lighter winter supper!!

  2. Pingback: Raw zucchini noodles with spicy peanut sauce | Constantly Cooking

  3. Pingback: 4 New Year’s Nutritional Boosters | Constantly Cooking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s