Chicken ‘Zoodle’ soup is a great grain-free replacement for traditional chicken noodle soup.
Traditional German chicken noodle/pasta soup has always been one of my absolute comfort foods. Even when I was still a vegetarian I would eat it without the meat.
When I started the GAPS diet it became one of my staples. Unfortunately, that meant the pasta shapes were a no-go. Luckily there’s a GAPS legal way of replacing them: zoodles (zucchini noodles).
Basically you just take a courgette and use a julienne peeler or a spiralizer to cut it into noodle shapes (the same could be done with any vegetable but courgettes are great because they don’t have a very strong taste).
Depending on which vegetables you use this soup can also be low FODMAP. Make sure you also use meat stock rather than bone broth if you’re FODMAP intolerant since the latter is more fermentable. This soup is very quick to throw together, especially if you’ve reserved some chicken meat from making stock.
The stock and vegetables are a very healing and comforting combination
- 1 Carrot
- 1/4 Broccoli (omit if low-FODMAP)
- Handful of green leafy veg such as kale or summer greens
- 1/2 Courgette
- 1 pint of chicken stock or bone broth
- Handful of leftover shredded chicken
- 1 Tbsp Butter
- 1 Tbsp fresh or dried parsley
- Real salt
- Peel the carrot and cut into small pieces. Cut the broccoli and greens into pieces
- Melt the butter in a pan and then sautee the vegetables on low heat for 5 minutes
- Add the stock and bring to a boil. Simmer on low heat for about 10 minutes
- In the meantime, cut the courgette into noodles using a spiralizer or julienne peeler. Add to the soup and simmer for another 5 minutes
- Add the herbs and the chicken and boil long enough to heat the chicken thouroughly
- Season to taste with salt and pepper
- Serve immediately