Chicken Zucchini Noodle Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tbsp olive oil
02 -
1 yellow or white onion, diced 1/4" (340g)
03 -
2 cups celery, sliced 1/4" (170g, 2-3 stalks)
04 -
4 carrots, peeled and sliced 1/4" (170g)
05 -
4 cups unsalted homemade or low-sodium chicken stock
→ Protein & Thickener
06 -
2 cups chopped cooked chicken (450g)
07 -
4 tbsp tapioca starch (optional)
→ Noodles & Seasoning
08 -
2 medium zucchini (450g)
09 -
1/2 tsp sea salt, or to taste
10 -
Freshly ground black pepper to taste
# Instructions:
01 -
Place a large pot over medium-high heat. When hot, add olive oil, onion, celery, and carrots. Sauté for 3-4 minutes until slightly softened.
02 -
Add chicken stock and reduce heat to low. Simmer until vegetables are completely tender, about 20 minutes.
03 -
While soup simmers, spiralize zucchini using the larger blade setting to create thick noodles.
04 -
When vegetables are tender, season soup with sea salt to taste and add the cooked chicken.
05 -
Mix tapioca starch with approximately 6 tablespoons of water until completely dissolved. Slowly drizzle into simmering soup while stirring continuously until the soup thickens.
06 -
Add zucchini noodles to the pot and remove from heat. The residual heat will cook the zucchini noodles perfectly.
07 -
Serve immediately while hot.
# Notes:
01 -
For best results, use leftover roast chicken for added flavor depth.
02 -
The tapioca starch can be omitted for a lighter, broth-style soup.