Chicken Zucchini-Noodle Soup
Chef Parker Bosley's classic Chicken Noodle Soup recipe made with zucchini noodles for a healthy twist.
Melt your butter in a heavy-bottomed pot over medium-low heat, and then sweat your onion, celery and carrot for about 10 minutes. Turn down heat if cooking too fast or too hot-- you don't want them to brown, just soften a bit. If using hot pepper paste, add in during the last 2 minutes.
Meanwhile, spiralize your zucchini and turn it into noodles using a julienne peeler or a Spiralizer. Traditional noodles are also great-- use egg noodles for most classic preparation.
After then veggies have softened for 10 minutes, add the chicken stock and the reserved chicken meat and bring to a boil. Once boiling, reduce heat to a simmer and add fresh herbs, zucchini noodles and green beans, and simmer for an additional 30 seconds-1 min. Serve warm. If using traditional pasta, allow to cook in simmering soup according to package directions, so an additional 7-12 minutes or so depending on variety.
Ingredients
Directions
Melt your butter in a heavy-bottomed pot over medium-low heat, and then sweat your onion, celery and carrot for about 10 minutes. Turn down heat if cooking too fast or too hot-- you don't want them to brown, just soften a bit. If using hot pepper paste, add in during the last 2 minutes.
Meanwhile, spiralize your zucchini and turn it into noodles using a julienne peeler or a Spiralizer. Traditional noodles are also great-- use egg noodles for most classic preparation.
After then veggies have softened for 10 minutes, add the chicken stock and the reserved chicken meat and bring to a boil. Once boiling, reduce heat to a simmer and add fresh herbs, zucchini noodles and green beans, and simmer for an additional 30 seconds-1 min. Serve warm. If using traditional pasta, allow to cook in simmering soup according to package directions, so an additional 7-12 minutes or so depending on variety.