Simple is what you want.
Simple is easy.
Simple is quick.
Simple is delicious.
Simple is necessary.
Everyone loves chicken soup. I’ve never met anyone that doesn’t love chicken soup.
My mom served me Campbell’s chicken soup my aunt made caldo de pollo and I introduced them both to my chicken zoodle soup.
Guess which one gets made most often?
Don’t worry you don’t need a fancy slicer or peeler to make zucchini noodles. All you need is a sharp knife.
Although, the Julienne peeler is convenient, easy to use, and much quicker than slicing each individual zoodle by hand with a knife.
You don’t neeeed one but really you should have one because you spend so much time in the kitchen, you’ll appreciate the convenience it provides you.
The only trick to this soup is not over cooking the zucchini. I’ll give you some guidance but ultimately it’s going to depend on the thickness of your zoodles. If you’re using a Julienne peeler, or spiralizer 4 minutes.
Light and Nourishing
- 4 cups of chicken broth
- 1 cup shredded chicken
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 julienned zucchini
- 2 springs of thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Add the olive oil and sauté the celery and carrot for two minutes.
- Add the chicken, chicken broth, thyme, bay leaf, salt and pepper and bring to a boil.
- Add the zucchini noodles and simmer for four minutes until noodles are cooked.