Paleo Chicken Zoodle Soup | Low Carb

Print Friendly, PDF & Email

As part of this month’s Paleo Auto Immune Protocol (AIP) test/challenge, I made this delicious chicken zoodle soup. It’s low carb, and can be easily modified for more those who need an even lower carb count (ie., keto). Enjoy

🔗”Wired to Eat,” by Robb Wolf:
https://amzn.to/2GqeS7x

🔗Check out my Amazon store. New stuff all the time!
https://www.amazon.com/shop/dot2trotslowcarbliving

🔍Video Demonstration, where I make Zoodles at home: https://youtu.be/PIF4WurwQdY

Disclaimer:
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.

✅Chicken Zoodle Soup
Serves ~8
Total Carbs/Serving: 8g
Total Net Carbs/Serving: 5.3g
Nutrition: 198 Calories / 20g Protein / 9.4g Fat / 2.7g Fiber

📋Ingredients:
¼ C Coconut or olive oil
1 Large onion, chopped
3 Garlic cloves, minced
4 Large celery stalks, chopped (including leaves)
4 C Chicken bone broth
2 Medium carrots, chopped
2 lbs. Raw chicken breast, trimmed of fat and chopped into 1” pieces*
¾ tsp. Sea salt
½ tsp. Oregano
2 bay leaves
5 oz. Baby spinach
1 C Italian parsley, chopped
3 Zucchini, spiraled into noodles and cut into 1-2” pieces. You can also buy “zoodles” at some grocery stores, already made.

*You can use raw skinless, boneless chicken thighs or shredded cooked chicken if you prefer. If using cooked chicken, adjust your broth cooking time to about 30 minutes before adding in the cooked chicken and zoodles.

➡Directions:
1. Heat oil in a 6 – 8” quart stockpot or Dutch oven over medium high heat; Add in onions and sauté until soft, about 5-7 minutes. Add garlic and celery; stir often and let cook until garlic is fragrant, about 1-2 minutes.
2. Add in broth, carrots, chicken, salt, oregano, and bay leaves and bring to a boil. If using cooked chicken, don’t add it until step 4.
3. Once boiling, turn heat to low bringing it to a simmer. Cover the soup with lid and cook for 45 minutes (30 minutes if using cooked chicken instead of raw).
4. Stir in parsley, spinach and zoodles; recover the soup and cook for another 10-15 minutes.
5. Serve hot.