Fall is in the air, trees are starting to change, yet it is 90° where we live in South Carolina. I call up my sisters in Detroit and they are already in cozy, sweater mode. Despite the heat I am lighting my pumpkin candles, just hung my favorite fall wreath on our front door and thinking about working warm soups into our meal rotation including this Paleo chicken zoodle soup.
This paleo chicken zoodle soup is a family staple during the fall and winter. It is healthy (Whole30 approved) and beyond easy to prepare. I just use store bought, whole, roasted chicken from Earth Fare or Harris Teeter and a bulk of fresh veggies. But the best part about this soup is…your family will not even miss the grain-based noodles. The zoodles add a hearty, filling consistency. I use the KitchenAid spiralizer attachment for my mixer and it is so key to the preparation that I even included it in my title. Gone are the days of the gigantic, hand crank plastic contraptions. The KitchenAid attachment takes a quick minute to set up, requires zero elbow grease and creates flowy, perfect ringlets of zucchini noodles. My girlfriends got it for me for my birthday last year and it was the best gift! It is my favorite kitchen tool (with my food processor being a close second). Here it is in action:
So fun, right? It can also core apples and has 4 blade options depending on the width of noodle you want and type of veggie or fruit you are spiralizing.
The ingredient list and recipe instructions for my Paleo chicken zoodle soup are below just in case you want to print.
Paleo chicken zoodle soup
- 64 oz organic chicken stock (two, 32 oz containers)
- 1 whole, roasted chicken cleaned (I purchase from Earthfare or Harris Teeter)
- 4 medium zucchini
- 4 carrots chopped
- 1 yellow onion chopped
- 1 bag frozen cauliflower rice
- 4 celery hearts chopped
- 8 oz white mushrooms sliced (optional)
- ground black pepper to taste
- himilayan sea salt to taste
- 1 ½ tbsp minced garlic sub garlic powder to taste
- Turn stove to medium heat. In a stock pot add the chicken broth.
- Clean roast chicken and add to broth.
- Chop all veggies and add to soup.
- Add frozen riced cauliflower and bring to boil. Then reduce to simmer. Add salt, pepper and garlic to taste.
- Spiralize zucchini and add to soup. Continue to simmer an another 20 minutes before serving.
Feel free to substitute with whatever veggies you most enjoy. You can also sub the organic chicken broth with chicken bone broth for more nutrients. Or if you want to go vegetarian, use organic vegetable broth and leave out the chicken all together.
Regardless of what broth base you use, cauliflower rice adds a nice dimension (and more fiber) to your soup. Some of the frozen kinds come with peas, green onion and mushrooms. If they are available, I like to use these to get the additional veggies without the chopping.