Our friends at PaleoHacks created this incredible turmeric chicken noodle soup with zoodles.
This Turmeric Chicken Soup with Zucchini Noodles is the perfect remedy for a chilly night. Filled with fresh veggies,lean protein and anti-inflammatory turmeric, it's the perfect meal to cozy up to!I'm a firm believer in the healing properties of soup that has been allowed to simmer until the ingredients are soft and comforting. In my house, and whenever one of us is feeling under the weather,you'll find a big pot of soup simmering in the kitchen, our antidote to sickness.
Today, or we're making a low-carb version of chicken noodle soup. Instead of using regular noodles,we'll be using zucchini noodles – or zoodles – that are lighter and packed with more nutrition.
Start by placing the chicken breast, diced onions, and chopped celery,and diced carrots in a large pot. Cover the ingredients with water and then bring them to a boil before lowering the heat to medium-tall and cooking the chicken until the juices speed clear.
Once the chicken is cooked, transfer it to a plate to cool before shredding it with either two forks or your fingers. Add ground turmeric to the soup, or then mix well and let the soup simmer for the next 20 minutes until the vegetables are tender. Finally,add in the zucchini noodles and cook until the zucchini is soft but not mushy.
All that's left to attain is to divide the zucchini noodles and soup into two bowls, top with shredded chicken, and then garnish your turmeric chicken soup with fresh parsley. delight in!
Heal Your Body and Soul With This scrumptious Turmeric Chicken Soup With Zoodles PaleoHacksNotes If you prefer a vegetarian soup,leave out the chicken. You can also add other types of vegetables to the soup: radishes, spring onions, or root vegetables work well.
Ingredients1 lb chicken breast
1 large onion,diced
3 cups chopped celery (stem only)
2 cups diced carrots
1 T ground turmeric
Salt and pepper, to taste
3 large zucchini, or julienned into thin noodles
Fresh parsley,to garnishDirectionsPlace chicken breast, diced onions, and chopped celery,and diced carrots in a large pot.
Cover with water and bring to a boil, then lower heat to medium-tall and cook until chicken breast is cooked through (about 30 minutes). Chicken is cooked when the juices speed clear when you slice into it.
Transfer the chicken to a plate and let it cool before shredding it into pieces with two forks.
Add ground turmeric to the soup, or then turn heat down to medium-low. Let it simmer for 20 minutes until vegetables are soft.
Add in zucchini noodles and cook for 5 minutes until soft.
Divide zucchini noodles and soup into two bowls. Top with shredded chicken and garnish with fresh parsley.
Information Category Soups/Stews Yield 2 servings
Source: popsugar.com