This chicken and zoodle soup is made with homemade chicken bone broth. I normally make this dish without the zoodles, but there was extra zucchini in the fridge and I didn’t want it to go bad. The broth is the real star in the this dish, I roasted a whole grass fed chicken, that wasn’t pretty enough to make it to the blog, and threw the carcass in the slow cooker for two rounds of bone broth. Then, I stored the broth in the freezer, until Shameer and I wanted an easy meal for the week. I’m trying to do more recipes and prep work in the kitchen, that I easily store in the freezer and/or fridge, to make cooking during the week easier.
Chicken and Zoodle Soup
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 2
Ingredients
- 8-10 cups of homemade chicken bone broth
- 1 1lb bag of carrots, chopped
- 1 zucchini
- 1 boneless skinless chicken breast
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh chopped Italian flat leaf parsley
- sea salt to taste
- fresh ground black pepper to taste
Instructions
- Preheat oven to 400 degrees fahrenheit.
- On a baking sheet covered in aluminum foil for easy cleanup, add olive oil to prevent sticking, then add chicken breast sprinkled with a pinch of sea salt.
- Make a foil tent over chicken breast to capture steam, to keep chicken moist, and bake in the oven for 30 minutes.
- Peel carrots with a vegetable peeler, then chop about an inch thick.
- Julienne zucchini with a julienne peeler, or use a spiralizer, to make zoodles.
- In a large pot or dutch oven, add broth and carrots and cook until soft about 25-30 minutes.
- Pull chicken out of the oven and shred with a fork. Then add shredded chicken to soup.
- Throw in zucchini noodles at the end and let them cook in soup for ten to fifteen minutes before serving.
- Taste test soup and see if it needs more sea salt. I under-salt my homemade broth to adjust easily for recipes.
- Garnish with finely chopped parsley and fresh ground black pepper.