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Chicken Zoodle Soup

Chicken Zoodle Soup

By: WellBeing Team

Chicken Zoodle Soup for the soul, filled with goodness and flavour this is a guaranteed to be a crowd pleaser


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 2 tsp olive oil
  • 1 onion (or 2 celery sticks), finely chopped
  • 3 cloves fresh garlic, finely chopped
  • or 3 tsp minced garlic
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • 2 tsp turmeric powder
  • 1 heaped tsp minced ginger
  • 1 tsp cumin
  • ½ tsp chilli flakes
  • Salt & pepper, to taste
  • Juice 1 lemon
  • 2 carrots, diced
  • 270mL tin coconut milk
  • 1L chicken or vegetable stock
  • 500g chicken thigh fillets, diced
  • 2 medium zucchinis, spiralled
  • Spring onions & freshly chopped chilli (optional), for garnish

Method


  • In a medium to large stock pot, heat 1 tbsp olive oil over a medium-high heat, add chopped onion and garlic until fragrant and onion is golden.
  • Reduce to a medium heat and add fresh herbs, ginger, spices, salt, pepper and lemon juice and cook for a further 2-3 mins, stirring frequently.
  • Add in carrots, coconut milk and stock and cook for a further 10-20 mins on a medium heat.
  • While cooking carrots, heat a medium-size pan, heat 1 tbsp of olive oil over a medium-high heat and add in chicken thigh fillets. Fry for 7-10 mins until cooked through and golden. Remove from heat and add to stock.
  • In a serving bowl, add 1-1½ cups of zucchini spirals and cover noodles with coconut stock. Top with spring onions and chilli.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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