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.
Latest posts by KimiHarris (see all)
- Coconut Flour Pancakes - June 10, 2021
- Instant Pot Mexican Shredded Chicken - May 13, 2021
- Tender Instant Pot Carnitas (shredded pork for tacos) - April 15, 2021