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Anti-Inflammatory Turmeric Chicken Zoodle Soup

Anti-Inflammatory Turmeric Chicken Zoodle Soup


  • Author: Cassie Johnston
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Soups

Description

Stay ahead of the game during cold and flu season with this Anti-Inflammatory Turmeric Chicken Zoodle Soup. It is 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.


Ingredients

  • 2 tablespoons coconut oil or avocado oil
  • 1 tablespoon ground turmeric (I buy in bulk at my local health food store)
  • 2 medium onions, diced (about 3 cups worth)
  • 6 cloves garlic, minced (about 2 tablespoons worth)
  • 3 large carrots, peeled and diced (about 2 cups worth)
  • 3 large celery stalks and leaves, diced (about 2 cups worth)
  • 4 cups cooked, chopped chicken (mix of white and dark meat, a rotisserie chicken works great!)
  • 6 cups low sodium chicken broth or chicken bone broth
  • 3 bay leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt, plus more to taste
  • 2 medium zucchini

Instructions

  1. In a large stock pot or Dutch oven (I love my Lodge Brand Dutch oven), heat the coconut oil or avocado oil over medium-high heat. Add in the turmeric and cook for about 90 seconds, just to let the flavor “bloom.”
  2. Add in the onions and garlic, and cook until just translucent and fragrant, about 5 minutes.
  3. Add in the carrots and celery, and cook until the veggies just begin to soften up (no need to cook them all the way through—you’re just giving them a head start), about 10 minutes.
  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.
  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.
  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. Serve and enjoy!

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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