I adore chicken noodle soup but after going gluten free, I struggle to find the perfect replacement in my soup. I have tried some gluten free noodle varieties but they have all been disappointing and rice just falls flat in soup, it just doesn’t stand up like a good chunky noodle.
The other night, though, I got an idea to replace the chunky noodles with some zucchini and the rest is history. I will definitely making this soup again. Best part about it? For the people in your house that still love their noodles (my kids love their noodles!), you can boil some on the side and let them add them, with our without the zucchini.
Ingredients (serves about 6)
3 full cooked boneless/skinless chicken thighs cut into chunks
1-2 whole carrots cut into coins and then halved
2 stalks of celery sliced thin
1/2 yellow onion diced
2-3 zucchini cut into coins and then quartered
1 tbsp. coconut oil
salt, pepper, garlic powder, thyme (all to taste)
about 6-8 cups of homemade broth/ store bought broth/ or water/or a combination
In a cast iron pot over medium heat add 1/2 tbsp of coconut oil. When fully melted, add carrots, onion, and celery. Add a little salt and brown veggies slightly. Then add water/broth and spices (to taste). When the broth is to your liking, add the chicken and let simmer for 20-30 minutes or until veggies are soft. In a separate skillet, over medium heat, add another 1/2 tbsp of coconut oil and a little salt. When melted, add the zucchini pieces and saute until they are slightly brown and a little crispy around the edges. Divide zucchini among bowls and pour soup over the zucchini. Serve immediately. Enjoy!