It’s the beginning of fall and the weather has multiple personality disorder here in North Carolina. One day it’s in the mid 80’s, the next not much over 60, sunny, raining, windy, dry, humid…make up your mind already! And now the rain won’t stop, going strong for the past four days with no end in sight. Sound like a recipe for a cold?
Well yes it is. And guess who got one.
You know, the scratch that starts in the back of your throat and slowly moves down into your chest? Now it’s just hanging there like this nasty weather. They have to be friends.
Well I decided there was only one thing that could make me feel better about this cold and about this weather, and that’s my grandmother’s chicken noodle soup.
Only one problem…the noodles!
Sometimes it just plain sucks trying to avoid wheat. Very often it sucks so much that I’m willing to say forget it and partake in some of those gooey, stick to your gut, mind torturing, hell of addictive and delicious wheat flour noodles. I mean, what is chicken noodle soup without the noodles right?!
Well it is just as good with zucchini noodles. You’re just going to have to trust me on this one.
I know what you’re thinking. Could you even call it chicken noodle soup? Maybe it would be better with the name chicken vegetable soup. But whatever, I’m using noodle anyway. It makes me feel better and I’m the one that’s sick.
CHICKEN ZUCCHINI NOODLE SOUP
Servings – A lot! Invite some of your sick friends over.
1 whole chicken (organic, free range)
3 whole carrots
2 stalks of celery
1 whole onion
2 cans diced tomatoes
2 32 oz. boxes of chicken broth (organic, free range)
3 tbsp. chopped fresh oregano
1 tsp. garlic powder
1 tsp. sea salt
1/4 tsp. pepper
4 zucchini spiralized
Rinse the chicken and place it in a stockpot. Fill pot with water until the chicken is covered.
Peel off the outer layers of the onion. Put the onion, carrots and celery in the pot with the chicken.
Put the pot on the stove over high heat. Bring to a boil.
Then turn down the heat, cover and simmer until chicken you can easily pry a leg away from the rest of the chicken, about 45 minutes to 1 hour.
Now remove the chicken and place it on a cutting board. Let cool. Remove the onion, carrots, celery from the chicken stock and discard.
Remove any leftover bits of chicken and as much extra fat as you can off of the top of the broth as you can.
Using a paper towel to soak up the oil is a great trick introduced to me by my mother. Float a paper towel on top of the broth. When you pick it up, the oil will stick to the towel and the broth will drain back into the pot. You’re gonna soak up a little broth in the process, but not enough to make a difference.
Once the chicken is cool to the touch, shred and pull apart with a fork.
Now it’s time for the spiralizer!
This has to be one of the coolest kitchen gadgets I’ve seen yet. I found this one on Amazon. There are so many different brands, it makes it hard to know which on works the best. I bought this spiralizer from Amazon. It took a minute to get the hang of using it, but once you figure it out, it’s easy to use. If you don’t have one, you’re going to want one. And if you want to make this awesome soup, you’re going to have to buy one anyway!
Some of the noodles created by the spiralizer get pretty long, so you might want to cut the noodles up a little.
Time to start throwing it all back together.
Add the diced tomatoes,
extra chicken broth,
oregano, garlic powder, salt and pepper to the original chicken stock.
Bring broth back to a boil. Add chicken back in and simmer for 5-10 minutes. Add the zucchini noodles and simmer for 10-15 minutes. Make sure not to over cook the zucchini noodles otherwise they can get too soft and are prone to fall apart.
Now it’s time to serve up a big bowl of ‘kick ass’ to that uninvited viral guest! If this doesn’t end up making you feel physically better, it’s practically guaranteed to lift your spirits.