Salmon with Lentils

Chicken noodle soup with Zucchini Noodles just like Grandma used to make, except with a healthy gluten free and low carb spin! You wont miss the carbs in this easy recipe!
Directions for: Chicken Noodle Soup with Zucchini Noodles

Ingredients

Broth

whole whole stewing hen (a roaster chicken works well too, just not as flavourful)

3 medium carrots

4 stalks celery

1 medium onion

1 whole bundle parsley, wrapped and tied with twine

3 bay leaves

Whole peppercorns

Whole star anise seed (this is KEY! Do not omit)

1 box reduced-sodium chicken broth (optional)

Zoodles

8 large zucchinis (or 1 per person)

Salt

Directions

Broth

1. Place the halved chicken in a large stock pot.

2. Cut each carrot and stalk of celery into 3 large chunks and place on top of the chicken.

3. Cut the onion into large chunks and place on top of the carrots and celery.

4. Place the wrapped parsley and bay leaves on top of the vegetables.

5. Fill one steel diffuser (or a tea ball) with black pepper corns and place in the stock pot. This doesn't have to be an accurate measurement, just fill it up.

6. Do the same as the peppercorns with the star anise seed, into a separate diffuser.

7. Pour the box of chicken broth over top of everything in the stock pot.

8. Fill the rest of the pot up with water, until all the ingredients are just covered.

9. Bring the pot to a boil over high heat and then turn down to medium/low and cover and simmer for the whole day (or at least 8 hours.)

10. Once the stock is done simmering,remove the veggies and set them aside.

11. Remove the chicken, it will just fall off the bone, and place onto a plate.

12. Skim the fat and any little floaty bits off the top of the stock.

13. Remove any excess fat from the chicken, shred and set aside.

14. Taste the stock to see if it needs any additional salt, or any additional chicken broth, depending on the "chickeny" flavour that you like.

Zoodles

1. Slice the zucchini on a mandolin using a 5mm julienne blade.

2. Place the zoodles in a large strainer and place the strainer over top of a large bowl.

3. Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stirring every so often.

4. Once the zoodles have released their moisture, squeeze out any remaining water.

5. Place a few handfuls of zoodles in each bowl and ladle over the stock. Add in desired amount of shredded chicken and DEVOUR!

Tips and Substitutions

I cut the chicken straight down the middle using a large, sharp knife, and just roasted the other half for us to eat. If you have a very large pot, or a lot of mouths to feed, feel free to double the recipe and use the whole chicken!

You may consider using chicken broth "cheating," but I like the extra flavour it provides. Feel free to use only water if you wish.

You may chop up the veggies and put them in the soup if you wish, or just discard.

Source and Credits

Courtesy of Taylor Kiser of foodfaithfitness.com

See more: Chicken, Herbs, Soup, Vegetables