This grain free “noodle” soup is chock full of noodles made out of carrots and zucchini. A delicious alternative for those seeking a low starch noodle soup, or for those just wanting to get some more vegetables in their diet. Onions, garlic and celery are sauteed and then homemade broth is added to heat. Once heated, carrot and zucchini noodles are added. Delicious, simple goodness that’s wonderful on a cold winter night. It’s also a nutritious treat, perfect for the sugar free challenge next week, or anytime.
For a more traditional chicken noodle soup, check out this recipe.
Grain free Chicken Noodle Soup
I happened to forget to add the chicken when I made this last (as you can see in the photo), but it was still delicious!).
- 8 cups of homemade chicken broth
2 tablespoons coconut oil, ghee, olive oil
1 small onion, peeled and chopped
2 large celery sticks, washed and thinly sliced
Unrefined salt and pepper
1-3 cloves of garlic, peeled and finely chopped or pressed through a garlic press
4 carrots, made into noodles *
1-2 zucchini, made into noodles*
Handful of finely chopped fresh parsley
2 cups of leftover shredded chicken
1) Heat fat or oil of your choice in a large soup pot over medium heat until hot, but never smoking. Add the onion and celery and sprinkle with unrefined salt. Sauté, stirring frequently to prevent browning, until the vegetables are soft. Then add the garlic and sauté one more minute.
2) Add the chicken broth and place the lid on your pot. Bring to a boil. Add the carrot noodles and simmer for about 3 minutes. The carrot noodles should be softening up nicely, but still have a slight firmness to them-like a noodle!. Add the zucchini noodles and chicken (and optional parsley) and cook for 2 more minutes. Salt and pepper the soup to taste. Serve and enjoy.
*To make carrot and zucchini noodles, wash well, cut off the ends, and peel carrots. Lay the carrot or zucchini flat on a cutting board and run a vegetable peeler all the way from one end to the next to create a noodle. Repeat until you have reached near the middle of the vegetable and then turn over and start from the other side. With an especially big carrot, I sometimes peel on 4 sides instead of just front and back. See what seems to work well for you. You will have leftover carrot and zucchini middles. Save for the next time you make chicken broth.
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Jen @ Real Food Healthy Living
Very clever! I love it! =0)
Yum, sounds so good!
I **LOVE** this idea! Will try! And FYI, parsnips are wonderful in chicken soup, sliced very thin… so these might work as noodles too!
What a great idea!! I’ve been grain-free for the past week and welcome something new!
This sounds great! I’m gonna have to try the veggies noodles! And this recipe is perfect for people on the Body Ecology Diet.
I love chicken soup. Its so comforting especially in this cold weather. I made a pot the other day and added celery root, it was delicious. I’ve never added zucchini noodles though, I will have to try that! thanks for the idea!
Great idea! So creative and beautiful.
I have a question that doesn’t relate to the recipe for today. . . I was looking through the Recipe Index for something I haven’t been able to find. . . you had a chicken curry w/ rice dish you made in your cooking class last year and I can’t find my copy of the recipe. I would love it if you could post that or the link for it if it has already been posted. Thanks much!
Shirley @ gfe
Such a beautiful and appealing soup, Kimi! I know I’d love it. Great way for me to use some shredded zucchini that I have in the freezer, too. 🙂
Another alternative to veggie noodles is egg noodles. mix some whole eggs in a bowl with a pinch of salt. fry in a large pan in some coconut ghee crepe style. Layer the crepes on top of one another and roll up. slice the roll into thin strips that when unfolded make beautiful noodles that hold up well in soup. Just another option, thanks Kimi for this one as well.
I love the idea of veggie noodles. Will have to do that. Thanks
Sounds simple, delicious, & healthy. I will definitely try it.
I really like your “noodles”! I love substituting vegetables for pasta – definitely less expensive than buying gluten-free pasta.
Joyce R in PA
I’m diabetic and “try” not to eat very much noodles, rice or pasta. I am going to make Carrot noodles tomorrow with my chicken soup! I’ve used the zucchini as noodles for a lasagna, but never thought about it in chicken soup. I shredd and steam zucchini instead of just slices. I’m getting hungry!
I use spiralizer bought from home untensils store to make noodles from vegies especially zuchini! Very realistic looking replacement !!