I’ll admit that getting to the gym is harder when it’s super-cold outside. I feel a lot less guilty about skipping a workout when I’m able to put something super-healthy on the dinner table, like this spiralized chicken noodle soup recipe. I swap spiralized zucchini for traditionally starchy noodles to make this low-calorie (not to mention gluten-free) soup. (Hint: if your kids insist on noodles, just boil them separately in salted water and add them to their bowls.)
Swap out starchy pasta for the ultimate healthy comfort food recipe.
By Karen Biton-Cohen
olive oil: 1 tablespoon
yellow onion: 1 large, diced
garlic: 2 cloves, minced
celery stalks: 3, diced
carrots: 3, diced
chicken broth: 6 cups
chicken thighs: 4
thyme: 3 sprigs
bay leaf: 1
zucchini: 2 large, spiralized
salt and pepper: to taste
parsley: 1-2 tablespoons, minced (optional)
Step 1:Heat the olive oil in a medium-sized pot. Add the diced onions and cook until translucent (about 5 minutes). Then add the minced garlic, celery, and carrots. Cook for another 5 minutes.
Step 2: Pour the broth into the pot. Add the chicken thighs and herbs. Bring to a boil and then reduce to a simmer and cook covered for about 30 minutes.
Step 3: Using tongs, remove the chicken thighs from the pot. Shred the chicken, place the bones back into the soup pot, and continue cooking for another 30 minutes.
Step 4: While the soup is cooking, prepare the zucchini noodles. Before serving, remove the chicken bones and the herbs and season the broth with salt and pepper. Add in the zucchini noodles and the chicken pieces, stir well, and serve after about 2 minutes. Garnish with minced parsley (optional).