Saturday, May 28, 2016

Chicken Zoodle Soup

Chicken Zoodle Soup

Chicken Zoodle Soup with sliced avocado
I love soup and zoodles (Zucchini Noodles) and found the recipe at the Damn Delicious blog and had to make it with minor changes. I added more fresh thyme and used Mexican oregano and tri-color carrots. I omitted dry thyme and dry rosemary since I find rosemary can overpower a dish and the sprig I used was large. I cut all the vegetables in the morning before work and put everything in the fridge in ziploc bags to save time the day I was making the soup. Allen spiralized the zucchini in the afternoon and placed them in a ziploc bag in the fridge. This Chicken Zoodle Soup is a very hearty and healthy soup. It tastes so great from the spices and ingredients and is good for you. I recommend you try it. Recipe is below.

Chicken Zoodle Soup, yum!

2 Chicken Breasts, cut into small pieces

3 medium size Zucchini, spiralized

3 Carrots (I used TriColor ones), sliced

2 stalks Celery, sliced

My Chicken Zoodle Soup and sliced avocado

1 medium size Onion, chopped

3 cloves Garlic, whole

1 Bay Leaf

2 tablespoons Parsley, chopped

1 sprig Rosemary

1 tablespoon Thyme

1 teaspoon Mexican Oregano

Allen adding some NYC Hot Sauce and oyster crackers to his Chicken Zoodle Soup

Coarse Salt to taste

Cracked Black Pepper to taste

2 cups Water

4 cups Organic Low Sodium Chicken Stock

2 tablespoons freshly squeezed Lemon juice

2 tablespoons Extra Virgin Olive Oil

1 avocado, sliced

Cooked Chicken

Cut chicken breasts into small pieces and season with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook chicken, set aside.

In a large soup pot over medium heat, add 1 tablespoon olive oil and add garlic, onion, carrots, and celery. Cook stirring often until tender, about 4-6 minutes.

All the veggies in the pot

Add bay leaf and rosemary sprig, and then oregano and thyme.

Whisk in chicken stock, and water and bring to a boil.

Add zoodles (zucchini noodles), the cooked chicken and reduce heat and simmer for 3-5 minutes or until zucchini is al dente.

Add lemon juice and stir.

Zoodles are almost al dente

Season to taste with salt and pepper and stir. Remove whole garlic cloves, bay leaf and rosemary sprig before serving.

Add parsley just before serving.

Serve with sliced avocado.

Please visit Damn Delicious for the recipe:


-Sophia/Two Frys

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