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Chicken “Noodle” Soup (A grain and gluten free yummy treat)

January 12, 2011 by KimiHarris 17 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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!).

Ingredients

    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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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Filed Under: $10 Main, Dairy Free, Gluten Free, Soups

Previous Post: « Pennywise Platter Thursday 1/13/11
Next Post: 5 Tips for Preparing for the Sugar Free Challenge »

Reader Interactions

Comments

  1. Jen @ Real Food Healthy Living

    January 13, 2011 at 8:35 am

    Very clever! I love it! =0)

    Reply
  2. Katie

    January 13, 2011 at 11:09 am

    Yum, sounds so good!

    Reply
  3. Stacy

    January 13, 2011 at 1:13 pm

    I **LOVE** this idea! Will try! And FYI, parsnips are wonderful in chicken soup, sliced very thin… so these might work as noodles too!

    Reply
  4. Jody

    January 13, 2011 at 3:25 pm

    What a great idea!! I’ve been grain-free for the past week and welcome something new!

    Reply
  5. Nicole

    January 13, 2011 at 3:55 pm

    This sounds great! I’m gonna have to try the veggies noodles! And this recipe is perfect for people on the Body Ecology Diet.

    Reply
  6. Melanie

    January 13, 2011 at 4:16 pm

    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!

    Reply
  7. Anne Marie

    January 13, 2011 at 7:13 pm

    Great idea! So creative and beautiful.

    Reply
  8. sonya

    January 13, 2011 at 10:17 pm

    Hi Kimi,
    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!

    Reply
  9. Shirley @ gfe

    January 14, 2011 at 4:40 am

    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. 🙂

    Shirley

    Reply
  10. Janice

    January 14, 2011 at 9:50 am

    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.

    Reply
  11. KellyBelly

    January 14, 2011 at 5:20 pm

    I love the idea of veggie noodles. Will have to do that. Thanks

    Reply
  12. KellyJ

    February 9, 2011 at 4:36 pm

    Sounds simple, delicious, & healthy. I will definitely try it.

    Reply
  13. Alea Milham

    July 6, 2011 at 2:28 pm

    I really like your “noodles”! I love substituting vegetables for pasta – definitely less expensive than buying gluten-free pasta.

    Reply
  14. Joyce R in PA

    September 20, 2011 at 11:51 am

    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!

    Reply
  15. Helen

    January 17, 2012 at 11:57 pm

    I use spiralizer bought from home untensils store to make noodles from vegies especially zuchini! Very realistic looking replacement !!

    Reply

Trackbacks

  1. Pennywise Platter Thursday 1/13/11 says:
    January 19, 2011 at 9:03 pm

    […] Nourishing Gourmet (Grain Free Chicken Noodle Soup ) 2. Our favorite frugal, nutrient-dense brkfst. for our brood of 7!3. My First Suckling Pig4. […]

    Reply
  2. 12 tips and recipes for stage 1 of the GAPS intro diet says:
    October 28, 2011 at 9:47 am

    […] This grain free chicken noodle soup is GAPS friendly! For the intro diet, leave out the celery. […]

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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