Thanks to some miracle-beyond-all-miracles, my family and I have managed not to catch the flu (yet) this year. *Knocks on every piece of wood in a five mile radius* Actually, it’s not entirely thanks to luck. Since I’m immune compromised, we’ve been doing a lot of preventative measures to try to keep this nasty, nasty bug out of our house.
We’ve stopped going to most public places, and if we do, we just deal with all the weird looks and wear masks (we have fun ones that are reusable—they’re great). We take homemade elderberry syrup daily. We have hand sanitizer within reach at all times. And, maybe most importantly of all, we’re eating to support our immune systems. I think that probably means something different for each person, but for us, that means no sugar, no grains, and lots and lots of anti-inflammatory herbs, spices, fruits, and veggies.
I’ve been making a batch of this Turmeric Chicken Zoodle Soup every week since early Fall, and I 100% believe it has helped keep us from catching the nastiness that’s going around. This is health in a bowl. It also happens to be paleo-friendly, Whole 30 compliant, AIP, and SCD. When a dish works with so many healing, therapeutic diets, you know it’s gotta be packed full of goodness—and this soup most definitely is.
The biggest change between this Chicken Zoodle Soup and my regular Chicken Noodle Soup is swapping out the wheat noodles for zucchini noodles. Now, I’m not a huge zoodle fan. No matter what tricks and tips I use, they always seem to turn out soggy and watery and just not-even-a-little bit like real noodles. But, trust me, they flat out WORK in this soup. All those problems of sogginess and wateriness are gone because, well, the noodles are soaking in bath of broth! It’s the perfect use for zucchini noodles.Read the post »