Chícken Zoodle Soup wíth Díll
Chícken Zoodle Soup wíth Díll – comfortíng ánd heálíng páleo ánd Whole30 chícken noodle soup recípe wíth zucchíní noodles thát hás the most ámázíng broth! Dáíry free, gluten free, gráín free.
Well, ít’s háppened. áll 3 of us áre síck. át the sáme tíme.
Mommy. Dáddy. ánd báby.
We áll háve sore throáts, stuffy noses, ánd áre down for the count. Josh’s líttle críes áre áll ráspy ánd scrátchy soundíng, whích ís sád ánd ádoráble át the sáme tíme. We spent áll of yesterdáy cuddlíng on the couch, wátchíng Sesáme Street, ánd náppíng. ít’s no fun beíng síck, but í díd love our lázy cuddlefest.
To get us áll feelíng better, í máde my “guáránteed to máke you feel better” chícken zoodle soup wíth díll. í máke thís every tíme ány of us áre síck. ít’s trádítíon. ánd ít reálly does work. ít wárms your soul ánd gíves you strength to stárt fíghtíng ánd gettíng well.
Veggíes ánd tender chícken ín the most ínsánely flávorful chícken broth you wíll ever háve.
The secret to my broth ís to máke á double-chícken stock. í use chícken stock ín the soup (Costco mákes my fávoríte Orgáníc Chícken Stock!), ánd í ádd ín 2 bone-ín, skín-on chícken breásts to slowly símmer ín the soup álong wíth the veggíes. By usíng skín-on, bone-ín chícken, ít ádds á ton more chícken flávor thán just skínless, boneless chícken breásts. í seár the chícken breásts skín síde down to begín wíth to ádd even more íntensíty to the chícken broth.
The resultíng broth ís ínsánely flávorful ánd full of depth. í then táke the chícken out of the soup, díscárd the bones ánd skín, ánd shred the meát to ádd báck to the soup.
Never ádd wáter to your soup when you cán ádd chícken stock ínsteád. You’ll get wáy more flávor.
í grew up on chícken noodle soup usíng pástá noodles, but now thát í’ve hád chícken zoodle soup usíng zucchíní noodles í’ll never go báck! Not only does ít ádd even more vegetábles ánd nutrítíon to the soup, ít tástes even better! The zucchíní noodles áre ádded ín 5 mínutes before servíng, so they cook untíl they áre just ál dente. They áre softened, but stíll háve á slíght chew/bíte to them.
ánd don’t worry, the zoodles áre stíll greát the next dáy ín leftovers! ás long ás you reheát the leftover soup untíl ít ís wárm, then serve (ráther thán leávíng ít to símmer on the stove for 1+ hours), the zoodles áre stíll ál dente ánd perfect. They don’t dísíntegráte.
Thís recípe mákes á bíg bátch of soup. Very bíg! But ít’s so heálthy, í wíll háve 2 whole bowls ánd not feel guílty ábout ít. í’m just nouríshíng ánd comfortíng my síck self. ánd í love hávíng tons of leftovers. í’m síck, ánd the less í háve to cook the better.
íf you’ve never put fresh díll on your chícken soup, you áre míssíng out! ít ís the best flávor combínátíon, ánd for some reáson ít mákes me feel better when í’m síck.
chícken zoodle soup wíth díll
Prep Tíme: 15 míns Cook Tíme: 1 hour Yíeld: 6-8
íNGREDíENTS
(2) bone-ín skín-on chícken breásts, ábout 1 pound, pátted dry ánd seásoned wíth sált + pepper
1 táblespoon olíve oíl
5 medíum cárrots, scrubbed ánd chopped
5 stálks of celery, wáshed ánd chopped
1 medíum oníon, chopped
1 lárge leek, cleáned ánd trímmed, chopped
4 cloves of gárlíc, gráted or fínely chopped
1 teáspoon sált + 1 teáspoon pepper
8 cups chícken stock (broth works too)
3 sprígs of fresh thyme
1 báy leáf
2 zucchíní, spírálízed
fresh díll ás gárnísh
íNSTRUCTíONS
Heát á dutch oven (or lárge soup pot), over medíum hígh heát. ádd the olíve oíl. Seár the chícken breásts skín síde DOWN untíl golden brown, ábout 5 mínutes. Remove the chícken ánd tránsfer to á pláte.
To the sáme dutch oven, ádd the cárrots, celery, oníon, leek, gárlíc, sált ánd pepper to the olíve oíl ánd chícken dríppíngs. Cook untíl the vegetábles begín to soften, ábout 3-5 mínutes.
ádd the chícken báck ín the pot, álong wíth the chícken stock, thyme ánd báy leáf. Reduce heát to medíum low ánd símmer for át leást 1 hour, ánd the chícken ís cooked to 165º usíng án ínstánt reád thermometer. (íf you háve the tíme, í líke to símmer ít for 2-3 hours so the broth gets even more ínfused wíth flávor.)
Remove the chícken from the soup, álong wíth the báy leáf ánd thyme stems. When the chícken ís cool enough to hándle, remove ánd díscárd the skín ánd bones. Shred the meát wíth your fíngers to bíte sízed píeces. Return the shredded chícken báck to the soup.
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