Chicken noodle soup with Zucchini Noodles just like Grandma used to make, except with a healthy gluten free and low carb spin! You won’t miss the carbs in this easy recipe!
I have been eyeball deep in Lysol all weekend.
My original opening sentence said “I had a major Lysol party this weekend”
But then I didn’t want you to think I am more weird than you already do, and think that I find cleaning to be a party.
‘Cause I don’t. Times 100.
BUT, my Grandma is flying in from Vancouver, Canada tonight! You guys, I haven’t seen any of my family since October and, before this move, the longest I had ever gone without seeing them was 2 weeks. Needless to say, I am SO EXCITED.
How-ev-er, Grama coming means that I need to drag my butt out from under the cobwebs and actually make my house look presentable. Now you know why I have been eyeball deep in Lysol.
Side note: If you have ever wondered at what point you should end a cleaning spree, end it at the eyeball deep point. Anything deeper than that I am pree sure that Lysol would burn your eyesies. Then you wouldn’t even be able to see how clean your house was, and cleaning it would be pointless and you should have just sat around and watched Breaking Bad and ate cookies instead.
I don’t even know where that came from. Let’s talk soup.
This soup is actually an ode to my G-ma. It’s her old, German recipe that I grew up eating (and loving) as a child. The thing that I love the best about it is the fact that the stock is HOMEMADE! No the-ingredient-list-may-as-well-be-in-gibberish-because-this-girl-can’t-pronounce-half-of-it stuff from a can here. Ye to the sssss.
Did you guys even know how easy it is to make stock at home? I seriously didn’t. I mean, ya it takes ALL DAY, but you just stick ‘er on the stove and forget about it. We even went out to Panera, which may have been slightly irresponsible with the stove on, but the hubs decided that I needed to try cinnamon crunch scones.
Have you tried those? Totally worth possible apartment burn down-age. I’m in <3
And you know what? When we got back, the house (still intact!) smelled SO GOOD! The hubs came up with a great idea to try and bottle the smell and sell chicken noodle soup scented candles.
Potential new business venture? I think yes.
The longer that you can simmer this stock, the better and more flavorful it becomes. I did mine for about 8 hours and it was delish! You guys, the chicken….it just falls off the bone. Like, there were literal bones just chillin’ in the soup because the meat was just like PEACE OUT YO!
And, once the stock is all done, the whole recipe is pretty much done! Ye to the sssss, the sequel.
I decided to make this soup a little healthier and lower carb by using my mandolin to slice zucchini into noodles. You don’t even have to cook these before throwing them into the soup and they take about .32 seconds to make. If you want the home-style version (like the huberoni) you can totally boil up some whole wheat noodles and throw em in thurrr. You can also add in the veggies from the stock if that floats you boat, or leave them out. Whatevs.
As they say, the zoodle soup is your oyster.
- For the broth:
- ½ a whole stewing hen (a roaster chicken works well too, just not as flavourful) *
- 3 Medium Carrots
- 4 Stalks of celery
- 1 Medium onion
- 1 Whole bundle of parsley, wrapped and tied with twine
- 3 Bay leaves
- Whole Peppercorns
- Whole Star anise seed (This is KEY! Do not omit)
- 1 Box of reduced sodium chicken Broth (optional)
- For the Zoodles:
- 8 Large Zucchinis (or 1 per person)
- Place the halved chicken in a large stock pot.
- Cut each carrot and stalk of celery into 3 large chunks and place on top of the chicken.
- Cut the onion into large chunks and place on top of the carrots and celery.
- Place the wrapped parsley and bay leaves on top of the vegetables.
- Fill one steel diffuser (or a tea ball) with black pepper corns and place in the stock pot. This doesn't have to be an accurate measurement, just fill it up.
- Do the same as the peppercorns with the star anise seed, into a separate diffuser.
- Pour the box of chicken broth over top of everything in the stock pot. **
- Fill the rest of the pot up with water, until all the ingredients are just covered.
- Bring the pot to a boil over high heat and then turn down to medium/low and cover and simmer for the whole day (or at least 8 hours.)
- Once the stock is done simmering,remove the veggies and set them aside. ***
- Remove the chicken, it will just fall off the bone, and place onto a plate.
- Skim the fat and any little floaty bits off the top of the stock.
- Remove any excess fat from the chicken, shred and set aside.
- Taste the stock to see if it needs any additional salt, or any additional chicken broth, depending on the "chickeny" flavour that you like.
- To make the zoodles:
- Slice the zucchini on a mandolin using a 5mm julienne blade.
- Place the zoodles in a large strainer and place the strainer over top of a large bowl.
- Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stiring every so often.
- Once the zoodles have released their moisture, squeeze out any remaining water.
- Place a few handfuls of zoodles in each bowl and ladle over the stock. Add in desired amount of shredded chicken and DEVOUR!
** You may consider using chicken broth "cheating," but I like the extra flavour it provides. Feel free to use only water if you wish.
*** You may chop up the veggies and put them in the soup if you wish, or just discard.
Want more zoodles?