Chicken Noodle Soup
Chicken noodle soup is the ultimate comfort food. This makeover uses zucchini noodles (aka zoodles) instead of wheat noodles and a variety of herbs to amp up the flavor. Make sure to look for a broth that’s made with Whole30-compliant ingredients.
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Ingredients
- 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 6 cups chicken broth or chicken bone broth
- 3 carrots, sliced
- 3 stalks celery with leaves, chopped 1 inch thick
- 1 large white onion, coarsely chopped
- 1 tbsp fresh lemon juice
- 1 tsp each dried thyme and dried marjoram
- 1 tsp sea salt + additional to taste
- 1 tsp ground black pepper + additional to taste
- 1 bay leaf
- 1 10-oz zucchini noodles, or 2 small zucchini, spiralized (Tip: Cut long noodles into smaller pieces.)
- coarse ground black pepper, optional
- fresh thyme leaves, optional
Preparation
1. In a 6-quart slow cooker, combine chicken, broth, carrots, celery, onion, lemon juice, dried thyme, marjoram, salt, pepper and bay leaf. Stir to combine.
2. Cover and cook on low for 6 hours or on high for 3 hours. Remove and discard bay leaf. Turn the slow cooker to high if using the low setting. Add the zucchini noodles. Cover and cook for 5 minutes or until noodles are tender. Season with additional salt and pepper.
3. If desired, top servings with coarse ground black pepper and fresh thyme (if using).
Nutrition Information
- Serving Size 1/6 of recipe
- Calories 259
- Carbohydrate Content 9 g
- Cholesterol Content 142 mg
- Fat Content 6 g
- Fiber Content 2 g
- Protein Content 40 g
- Saturated Fat Content 2 g
- Sodium Content 942 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 2 g