This Homemade Chicken Zucchini Noodle Soup tastes like childhood but is made a little healthier with no processed ingredients. And by adding zucchini noodles, you get extra helpings of veggies as well.
4cupschicken stockunsalted homemade, or low sodium
1/2tspsea saltor to taste, this will vary based on your chicken stock
2cupschopped cooked chickenleftover from a roast chicken, 1 pound
4tbsptapioca starchcan be omitted
2mediumzucchini1 pound
black pepper to taste
Instructions
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.
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Notes
If you have any leftovers they reheat really well over the next couple of days.