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!

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Chicken Zoodle Soup

Homemade hearty chicken "zoodle" soup made with zucchini noodles.

Ingredients

• 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
• Salt
• Pepper
• 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

Instructions

1. Heat chicken stock over medium heat with onions, carrots, and garlic for ~30 minutes, or until the veggies are fork-tender.
2. Season soup with salt and pepper and parsley.
3. 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.
4. Add chicken and zucchini to the broth and heat through.

Notes

Yields: 4 generous servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes