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
2 cups chopped cooked chicken (leftover from a roast chicken), 1 pound
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.
If you have any leftovers they reheat really well over the next couple of days.
- Category: Soup
- Method: Stove Top
- Cuisine: American
Keywords: Chicken Zucchini Noodle Soup, Chicken Vegetable Noodle Soup Recipe, Homemade Chicken Soup, Homemade Chicken Soup Recipe from scratch