- 2 Tablespoons olive oil
- 1 small yellow or white onion, diced 1/4″, 12 ounces
- 2 cups celery, sliced 1/4″, 6 ounces
- 4 carrots, peeled and sliced 1/4″, 6 ounces
- 4 cups chicken stock
- Sea salt to taste
- Optional 1 cup chopped cooked chicken (leftover from a roast chicken)
- 4 Tablespoons tapioca starch
- 2 medium zucchini, 1 pound
- Place a large pot over medium-high heat, when the pan is preheated add the olive oil, onion, celery, and carrots. Sauté the veggies for 3-4 minutes until they’re just starting to soften.
- Add the chicken stock and simmer over low heat until the veggies are completely tender, about 20 minutes.
- While the soup simmers, spiralize the zucchini using the bigger blade on the Paderno machine to make really thick noodles.
- When the veggies are tender, season the soup to taste with sea salt, and add the optional cooked chicken.
- Mix the tapioca starch together with just enough water to completely dissolve it, about 6 Tablespoons.
- Slowly drizzle the tapioca mixture into the simmering soup stirring continuously until all the tapioca is added and the soup has thickened.
- Add the zucchini noodles to the pot and remove it from the heat, the zucchini noodles will cook perfectly with the residual heat of the soup.
- Serve immediately.
- If you have any leftovers they reheat really well over the next couple of days.