Chicken Zoodle Soup
SERVING
4
PREP TIME
20 minutes
COOK TIME
15 minutes
This humble, chicken zoodle soup from Two Expat Cooks infused with natural herbs and spices is universally loved by kids and adults alike. Replacing usual egg or rice noodles with spiralized Zucchini makes it guilt free and delicious. Try on this comforting soup recipe with The meatclub cage free chicken thigh fillet.
INGREDIENTS
For the Chicken Broth:
- 1 tsp Olive oil
- Aromatic spices { 3 Cloves + 2 Bay leaves +1 tsp Peppercorns}
- 2 whole Garlic cloves, lightly bruised (leave skins on)
- 1/2 inch piece of ginger, sliced into rounds
- 1/2 Onion, thickly sliced
- 2-3 cups Water
- 1 cage free chicken thigh fillet (skinned and cleaned)
- 1/2 tsp Sea salt
For the Zoodles:
- 1/2 Broccoli, cut into medium sized floret
- 1 Carrot, cut into matchsticks
- 4 or 5 Button mushrooms, sliced
- 1/2 Zucchini, spiralised into Zoodles
- Cooked Chicken meat (after making the broth)
-
Lime wedges to serve (optional)
PREPARATION
To make the chicken Broth
1.) Warm up the oil in a sauce pan and very lightly sautee the aromatic spices (the heat helps extract maximum flavour from the spices). Add the garlic cloves, sliced ginger and onion and sautee on gentle heat till they’re slightly soft.
2.) Pour the water and stir the broth gently for a minute. Add the chicken thighs and make sure they are fully covered by the broth (add a bit of extra water if they are poking out of the cooking liquid / broth. Cover the saucepan and cook on gentle heat until the chicken is done.
3.) Using a pair of kitchen tongs, remove the cooked chicken thighs from the broth and place them onto a clean plate and allow it to cool down to room temperature. Shred into bite sized pieces using a fork or your fingers. Set aside.
4.) Using a fine mesh seive, pour the freshly made broth into a clean bowl or container. This step is very important as it also helps you get rid of the chicken fat and foam).
To make The Soup:
1.) Heat the olive oil in a thick bottomed sauce pan. Add the broccoli and saute for a minute. Add the carrots and mushrooms saute till they’re tender. Add the spiralised zucchini and stir for a few seconds to coat in the “strands” in the oil.
2.) Pour the prepared spice-infused chicken broth and simmer everything for 8-10 minutes to allow the veggies to cook as soak in the flavours from the broth (yum!!)
3.) Add the shredded chicken a few minutes before you turn off the heat and stir gently.
You may also like
Caribbean Jerk Chicken with Mango Avocado Salsa
This shocking simple and amazing Caribbean Jerk Chicken with Mango Avocado Salsa is easy ...
View RecipeGluten Free Rice Crumbed Fried Chicken Strips
These Gluten Free Rice Crumbed Fried Chicken Strips are easy to prepare and ...
View RecipeChicken Satay
Chicken Satay is a Southeast Asian dish of seasoned, skewered and grilled meat, served ...
View Recipe