Hi, my name is Shawnda and I am on day 20-ish of my Whole30-ish.
I’m alive. Ish.
Actually, I’m completely alive. Totally fine. Skin looks ah-mazing. And am at that point where I’m like Bring on the glitter, the cape, and the leggings, bitches, because I am super woman and I can do anything!!!
Well, anything but pull-off leggings as pants. But really, who among us can?
A couple of weeks ago, I waved my magic laptop and turned a Christmas giftcard into a Spiralizer. I eagerly awaited the arrival of a trendy kitchen gadget that I couldn’t wait to use four times and then shove it in the back of a cabinet. But I have since turned countless zucchini into countless yards of zucchini noodles – zoodles! – for fake pastas and it still sits on my counter.
I love that thing. But I also really love zucchini (and that’s the extent of plants that I’ve tested on the spiralizer thus far). I grow zucchini every year, until the vine borers get it, mostly because I like coating it in bacon and cheesy goodness. And this will happen with zoodles. Very soon.
It’s already made it into mac & cheese. I’ll have to show you that one soon.
But for soup & sandwich night (or for me, soup and soup night), I simmered some chicken stock from the freezer with sliced onions, carrots, and minced garlic. During the last 5 minutes, I dropped zoodles and shredded rotisserie chicken into the broth to heat.
Each serving has 3 oz of chicken, an entire zucchini, and 1.5 cups of soup. Hearty, filling, and simple. And another couple of servings of plants checked off for the day!
Chicken Zoodle Soup
Homemade hearty chicken "zoodle" soup made with zucchini noodles.
- 6 cups chicken broth or stock
- 2 medium onions, sliced in very thin half-rounds
- Handful of baby carrots, sliced into ~1/2-inch pieces
- 2 cloves minced garlic
- Handful of chopped parsley
- 2 Chicken breasts, cooked and shredded (I aim for ~3 oz per serving)
- 4 medium zucchini, ends trimmed and cut in half vertically
- Heat chicken stock over medium heat with onions, carrots, and garlic for ~30 minutes, or until the veggies are fork-tender.
- Season soup with salt and pepper and parsley.
- Run the zucchini halves through the spiralizer to make "noodles." Then give the pile of noodles a couple of chops with a knife so they aren't all 4 feet long.
- Add chicken and zucchini to the broth and heat through.
Yields: 4 generous servings
Estimated time: 45 minutes