Low Carb Chicken Noodle Soup

Low Carb Chicken Noodle Soup

Spiralized zucchini replaces the usual pasta in this delicious keto friendly gluten free chicken noodle soup. It's an AIP paleo recipe that's pure comfort in a bowl.

 Cuisine American

 Prep Time 15 minutes

 Cook Time 1 hour

 Total Time 1 hour 15 minutes

 Servings 10

 Calories 201kcal

Ingredients

• 3 tablespoons coconut oil
• 3 cloves garlic minced
• 1 small onion chopped
• 1/2 teaspoon ground turmeric
• 1 medium turnip cubed
• 8 stalks celery chopped
• 5 cups chicken bone broth
• 4 cups chicken pre-cooked, chopped
• 4 teaspoons fresh basil chopped
• 4 teaspoons fresh parsley chopped
• 1/2 teaspoon sea salt
• 2 bay leaves
• 1 pound zucchini spiralized
• US Customary - Metric

Instructions

• Heat 1 tablespoon coconut oil over medium heat. Add garlic and cook until fragrant.
• Add onions and turmeric. Cook until onion is translucent.
• Add turnip and celery with remaining 2 tablespoons of coconut oil. Sauté for about 10 minutes.
• Add broth, chicken, basil, parsley, salt, and bay leaves. Bring to a boil then reduce to a simmer.
• Cover, then simmer for about 40 minutes. Remove from heat.
• Remove bay leaves. Stir in the spiralized zucchini and cover the pot. Allow to sit for about 10 minutes to soften the zucchini noodles.

Notes

Inspired by a Chicken Zoodle Recipe found in The Autoimmune Solution.

Nutrition :

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