Soothing Chicken Zoodle Soup

This recipe is my go-to “tummy is in rough shape and needs a reset” soup recipe-commonly a need for me when my stomach is out of whack after getting what I call “glutened” (exposed to gluten).  This is also a fav of mine during cold/flu season to keep my immune system strong -the gut is the center of your immunity!  The bone broth contains collagen which has repairing amino acids such as proline and glycine that help nourish and rebuild the gut integrity.  The veggies are easy to digest (leave out the garlic/onion if you have issues with FODMAPs) and help the liver increase its own detox ability (dandelion/arugula).  The turmeric reduces inflammation in the gut and the ghee provides a source of the gut healing short chain fatty acid butyrate-an immune system booster.  I recommend using a sprouted rice to help with digestibility or leaving out the rice altogether if you don’t do well with grains-you could sub sweet potato instead if you like!  Make sure to add in fresh black pepper with the turmeric-this + heating on the stove helps enhance the anti-inflammatory properties of this spice!


What you need:

  • 1 clove of garlic (if tolerated)
  • ½ white onion (if tolerated)
  • 4 stalks organic celery
  • 2 large organic carrots
  • 1 tsp turmeric powder (or fresh grated turmeric root)
  • ¼ tsp black pepper
  • 3 organic chicken breasts (or boneless chicken thighs)
  • 4 cups organic bone broth (I like Bonafide or to make my own)
  • 1 large organic zucchini
  • 1 cup raw dandelion greens or arugula-chopped
  • Sea salt to taste
  • grass fed ghee/butter or avocado oil
  • Optional: ½ cup organic sprouted brown rice (I used Lundberg farms)

How you do it:

  1. Wash/peel and chop onion, carrot and celery into small bite sized pieces, chop/minc garlic
  2. Add a few teaspoons of ghee/oil of choice to a large pot and put on low heat
  3. Add chopped garlic/onion and cover pot, saute for 2-3 min on low/medium
  4. Add chopped carrot and celery and saute until just softened
  5. Sprinkle 1-2 tsp turmeric (ground or fresh) to the pot with a few cracks of black pepper
  6. Fill the pot with bone broth and add the whole chicken breasts directly to the pot and bring to a boil (may need to add water as needed to make sure the chicken is fully covered)
  7. Simmer chicken on medium heat until cooked through (this will take about 15-20 min or so); add zucchini noodles in the last 5 minutes of cooking
  8. Remove chicken breast from the pot and shred with 2 forks; add back into soup
  9. Add chopped raw greens of choice, allow to wilt
  10. Add sea salt to taste, serve warm

Optional: rinse and then cook brown rice per package instructions and add a spoonful to soup once serving (I like to keep it on the side so you can portion how much grain you’re using at a time and it doesn’t absorb all of the liquid out of the soup)

I love to serve this with Bread Srsly sourdough rolls (gluten free/vegan/yeast free) and SUPER tasty

Serves roughly 5-6 people

GFG Enjoy! Signature

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