Slow Cooker Chicken Zoodle Soup
There’s something so homey and comforting about chicken noodle soup. The salty smell seems to permeate the walls, making coming home to a good hearty homemade soup, one of the most inviting scents.
It takes me back to my childhood when my mother used to make it for me when I was sick. The warm soup, the love, the attention. That is what that bowl represents. But its more than that, it also has amazing healing properties.
The only problem is, now I can’t eat the noodles for fear of a flare up of digestion problems.
So here is my spin on my mothers recipe for those of us with aversions to wheat, gluten and grains, plus a few healing benefits of chicken soup…
This nourishing chicken soup is so much better for you than a store purchased can or packet. Not only does cooking it at home mean that you get to see exactly what gets put into your soup, but you can choose the flavour and the level of salt that you want to consume.
This soup is also full of vegetables that have softened from the long cooking time, meaning your digestive system will not have to work too hard to digest the good stuff. Plus, the chicken provides a tonne of minerals and electrolytes to replenish your body’s needs.
And why stop there? Chicken soup cooked from the bone contains gelatin that provides glycine which helps to produce glutathione, a powerful antioxidant in the body that helps to detox the body.
It also contains a plethora of proteins that have highly anti-inflammatory actions in your body and are great for healing your gut lining and for reducing inflammation. So if you suffer from IBS or other digestive problems, this chicken soup will do you wonders!
And if you suffer from a fast paced life full of stress and anxiety, this soup will help to slow you down as glycine is very calming and can even aid in a good nights sleep.
Sounds like an amazing soup hey?
You will have to try it out…
This recipe is very basic – just throw a whole chicken in the slow cooker with spices and vegetables and let it cook away until the chicken falls apart. You hardly have to do anything. Truly it seems too easy considering the amazing health benefits it gives you for such little effort in return.
Easy, tasty, full of nutrients and oh-so-homey! Plus, you can easily add “normal” egg/wheat noodles if you want to for the rest of your family.
Do you have to use chicken from the bone? You don’t, no. But if you do, you will reap the rewards as chicken bones contain collagen that breaks down to gelatin (and produces glycine and proline) and will take your chicken soup flavour to a whole new level with extra health benefits.
*This soup is perfect for using leftover veggies that might have been forgotten in the back of your fridge. Waste not, want not!
- 7-8 C water
- 1 tsp apple cider vinegar
- 4 carrots, cut into slices
- 3 celery stalks, cut into slices (use the entire stalk, head and all and just pull out the head when you pull out the chicken bones)
- 1 onion, diced
- 4- 5- cloves garlic, minced
- 1 bay leaf
- 1 TB salt, plus more as needed
- 1/2 tsp pepper, plus more as needed
- 2 sprigs rosemary
- 1 whole free range chicken (everything removed from the cavity)
- 1 TB olive oil
- 2 TB fresh Italian parsley leaves, chopped
- 2 Zucchini
- *Need a spiralizer
- 1. Place the everything into the pre-warmed slow cooker, excluding the chicken and parsley
- 2. Place the chicken on top of the vegetables but make sure the chicken is covered with water, add more if needed
- 3. Cover and cook until the chicken is cooked through and falling off the bones, approximately 6 hours on high, or 8 hours on low.
- 4. When it’s cool enough to touch, shred the chicken meat into bite-sized pieces, discarding the skin, cartilage, and bones.
- 5. Return the shredded chicken to the slow cooker and add the parsley and any extra salt and pepper
- 6. Meanwhile, using a spiralizer, make zoodles out of your zucchini
- 7. In a pan, quickly fry the zoodles for less than a minute to warm and soften them
- 8. Place the zoodles into a bowl and then add with hearty warm chicken soup.
- You can keep any remaining chicken stock for use in other soups or freeze it into ice cubes to add to other dishes such as cauliflower rice.