Grain Free Chicken Noodle Soup Recipe | Low Carb & Gluten-free
We've had an abundant crop of zucchini this year.
Zucchini has been one of those bland vegetables I never really liked that much. I have now developed a new love for zucchini so much so, I think I will
plant double or triple the amount next year.
Since we have been reducing carbs, Zuki has missed pasta for dinner, heck he could eat spaghetti every night...And we have been again! Pretty much every night this week, I have been shredding up zucchini and making pasta dishes. It's simple, quick and honestly tastes just like pasta without the refined carbs...
If you don't believe me, try it!
Now for a grain-less chicken noodle soup
that's absolutely amazing!
Chicken no-noodle Soup (8 bowls)
For the stock, use a prepared organic chicken stock. Make your own by placing the chicken carcass (chicken bones, skin & any meat) in a pot with enough water to cover, cover with a lid and simmer on low for at least 1 hour...preferably 3 (the longer the richer the broth.
Strain through a wire strainer over a large glass bowl or another pot. Place broth and any remaining good chicken (picked from the strained carcass) back on simmer.
Top up the pot to 3/4 full with water (aprox 9 cups total)
2 cloves of chopped organic garlic
1/2 large chopped organic onion
4 stalks of organic celery sliced
2 large organic carrots sliced
1 tbs sea salt (or to taste)
1/4 tbp each of organic parsley, pepper, thyme, turmeric, sage,
1 hot cayenne chili (optional)
Saute in organic olive oil until tender and add to soup pot of stock.
Simmer for 5 minutes, remove from heat and add 1 medium shredded zucchini
(shredded with a carrot peeler makes for a great egg noodle texture)