In my quest to eat better, and count those calories, I’ve jumped on the zoodle (zucchini noodle) bandwagon. If you have a Spiralizer like the one I shared here, it makes life so much easier than using a manual one. Or, you can be lazy like me and discover that your local grocery chain (Real Canadian Superstore) does it for you! It’s not as cost-effective as doing it yourself but I find that if I have zoodles ready in the fridge, I’m more likely to use it (which also means I should just prep zoodles on my own ahead of time instead of when I decide I want them this very minute!)
I typically only eat zoodles with spaghetti sauce or with some oil and parm, but a few weeks ago my youngest and I were both sick with a cold so I took the opportunity to make zoodle soup! No, there’s no way my Kindergartener was tricked into thinking the zoodles were actual noodles, but she ate it happily (as did I!)
- ½ cup diced red onion
- 2 celery stalks, diced
- 3 carrots, diced
- 2 garlic cloves, minced
- 1 small pinch of red pepper flakes
- 3 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- 3 teaspoons fresh oregano (or 1 teaspoon dried oregano)
- 4 boneless, skinless, chicken thighs
- 2 bay leaves
- 6 cups chicken broth, low-sodium (I used 2 cartons of Campbell's Chicken Broth, which is more than 6 cups, but I didn't want to waste what was left in the opened carton)
- 2 cups water
- 3 medium zucchinis (or one package of zoodles from the grocery store)
- Place a large soup pot over medium heat and add in the onions, celery, garlic and red pepper flakes. Cook for 3-5 minutes.
- Add in thyme and oregano and cook for another 1 minute, stirring frequently.
- Place in the chicken thighs and bay leaf and pour in the chicken broth, water and cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes.
- Next, shred the chicken and set aside (you'll need to make a process of removing chicken, shred, next piece, shred.) Remove the bay leaves at the same time (discard them).
- Add the shredded chicken back to the pot along with the zucchini noodles. You can either spiralize your noodles at home if you have a spiralizer or some grocery chains now sell them already done for you!
- Cook for 5 minutes or until zucchini is cooked to your preference. I like mine to still have a little crunch but some people prefer a really noodle-y (totally a word) consistency.