Place the stock, diced onions, celery, carrots and raw chicken thighs or (halved) breasts into a large soup pot. Bring to a boil, then reduce to a simmer. Let cook for about 10-15 minutes, or until the chicken is cooked through and the carrots are soft. (If you have cooked chicken, add it towards the end once the veggies are cooked.)
Using a slotted spoon, spoon the chicken out of the pot and place in a bowl. Let cool.
To make zucchini noodles, cut off the ends of the zucchinis. With a vegetable peeler or a julienne peeler, peel the zucchinis into long strips or use a spializer. Rotate the zucchini in your hand as you go. Keep peeling until you reach the seeds. Set the cores aside for zucchini soup.
To make the noodles easier to eat, put them in a pile and then cut them into thirds, lengthwise. Place them in the pot and simmer for 5 minutes or until cooked through. Try not to overcook them.
Once chicken is cool to touch, either chop it up on a cutting board or shred with your fingers or a fork. Place back into the pot.
Warm through and add salt, pepper and parsley, or any other dried herbs like basil that you prefer.
Notes
This recipe is suitable for those following the following diet plans: Weston A. Price/Traditional Foods SCD Diet Paleo Nut-Free Nourishing Foods Nightshade, Dairy, Gluten and Soy-Free Kid-Friendly Gluten-Free Gluten, Dairy and Soy-Free Gluten and Casein-Free GAPS: Nut-free GAPS: Full GAPS: Egg-Free GAPS: Dairy-Free GAPS Intro Diet Elimination/Detox Diet Egg-Free Diabetic Dairy-Free Corn-Free Candida/Yeast-Free Diet Autoimmune 7 Common Allergen-Free
Nutrition Information
Serving size: ¼ of total Calories: 238 Fat: 13g Carbohydrates: 9g Sodium: 3054mg Fiber: 2g Protein: 16g Cholesterol: 75mg
Recipe by Angela Atkins at https://yourhealthunbound.com/chicken-zoodle-soup/