Well, my husband & I are still doing the Whole 30 diet which is an extension of the paleo diet. We do not consume complex carbs, dairy or sugar. We’ve lost a combined total of 90 plus pounds. It’s insane what sugar does to us and what all it’s in! Anyhow, I like soup during the fall/winter and this recipe is a great chicken soup recipe that replaces noodles with “zoodles” (AKA zucchini noodles). You can always use noodles if you want instead of the zucchini.
Chicken Zoodle Soup
1-2 TB olive oil
1/2 yellow onion, diced small
1 garlic clove, minced
2 carrots, sliced thin
2 celery stalks, sliced thin
2 small zucchini, ribboned with veggie peeler
4-5 chicken breasts, baked or broiled then pulled with 2 forks
6 cups low-sodium chicken broth
1 tsp. onion powder
1 tsp. garlic powder
1-2 tsp. Italian seasoning
1 can coconut milk (14 oz. milk if you do not want to use coconut milk)
2 TB tapioca starch (or corn starch if you aren’t on the whole 30)
Heat the olive oil in a large stock pot on medium heat. Add the onion, garlic, carrots and celery. Cook until translucent and soft, about 5 minutes. Add the onion powder, garlic powder, Italian seasoning and stir to combine. Add the broth. Heat until simmering. Keep heat on medium-low, or simmering temp.
In a medium bowl, combine the coconut milk and tapioca starch. Whisk until combined and smooth. Add this mixture to the stock pot.
Add the chicken and zucchini. Cook about 15-30 minutes, or until thickened to your liking.