Chicken Noodle Soup
It’s a gray day here in Boulder and I decided some soup would be in order. Chicken Noodle Soup to be exact. So what’s a gluten free grain free girl to do for noodles? Zucchini. Yes, DIY zucchini noodles.
This recipe is super easy if you have chicken stock on hand. I keep several jars in the freezer and try to have one in the fridge ready to go as well. Just dice up some carrots, celery and other veggies of your choice and throw in those yummy zucchini noodles and you’ve got some good old fashioned, yet healthy modern chicken soup.
Chicken Noodle Soup
- 1 quart chicken stock
- 1 rib celery, diced
- 1 large carrot, diced
- 1 small zucchini, made into noodles with julienne slicer
- Bring chicken stock to a boil in a medium pot, then reduce to a simmer
- Add celery and carrots to pot and simmer until tender, about 10-20 minutes
- Add zucchini noodles and cook a few more minutes
- Serve
I’ve been sipping this soup all day long to stay warm and am looking forward to serving it to the boys when they return home from school this afternoon.
Bon Appétit is having a “virtual bake-off” in which they’re collecting holiday dessert recipes from food bloggers. I’ve entered my Tart and Tangy Cranberry Bars into the officially titled Bon Appétit Magazine Blog Envy Bake-Off.
Voting began yesterday, November 1st, 2009, and ends December 13th, 2009. If you like my Cranberry Bars, head on over and give them a vote by clicking on the picture of them on the Bon Appetite website. The Cranberry Bars are in a category called COOKIES, BARS and BROWNIES.
I spent a lot of time this past weekend making recipes from my gluten free cookbook and had great fun with it. We turned the holiday cookie recipe into Halloween themed treats using our spooky cookie cutters instead of the Christmas ones. It’s odd to me that a year after I wrote it, my children and I are still enjoying the recipes from The Gluten-Free Almond Flour Cookbook
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This is awesome! I’ll probably make this for Passover.
Brilliant idea for noodles! I have been craving chicken noodle soup and have felt a little morose about not having a grain-free alternative.
Brilliant!
I call these cloudy Boulder days, our East Coast days, because this was all I knew winter could be, before I moved here. :-)
Love, Kelly
Love this idea! My zucchini noodles are the stove already, in butternut squash soup. Thank you! Also many thanks for your gluten free 2.0 bread, now a staple, your information on almond flour (also now a staple in my very new gf kitchen), your cashew milk, your sesame crackers, sesame dip, your pumpkin pie muffins (made those yesterday even with the roasted pumpkin, another first for me). I’m making my way through your very impressive and delicious blog! Had to say thanks.
This is a great idea for when rice pasta doesn’t sound appetizing.
My sister just sent me your cookbook as a belated birthday present & I made the cinnamon coffee cake. Super yum. I thought I’d have to wait until Christmas to get the book so it was a great surprise!
When I was in Napa, I has zucchini spaghetti – I assumed they did it on a mandolin but it looks like your zucchini slicer does the same thing.
I love hearing about the weather in Boulder – Dallas just stays warm most of the time. It’s gotten chilly in the mornings lately, but no real signs of winter yet.
You have once again proven your brilliance!
LOVE the use of the zucchini in the soup!!
Beautiful, Elana! We have a person in our support group who makes zucchini noodles for us using a hand-turned spiral slicer. She serves a raw tomato sauce over the noodles. Delish. Seems like it’s time to get the julienne slicer or spiral slicer for sure. Then we can have “noodles” any time. :-)
Shirley
I have one of those too Shirley! But I do prefer them cooked a bit- at least in the winter. They actually resemble noodles when cooked and softened, kind of! :) I really want one of these slicers as well though, seems even easier than a spirilizer. I’d go for the julienne slicer if I were you.
Yummy soup! I have been living off broth this whole month, can’t wait till I can eat something like this again! Looks very comforting.
I don’t know — they look like noodles, but they taste like zucchini. I think I’d prefer egg drop soup to be closer to the noodle taste…
Great idea. Heard of using zucchini as noodles in pasta-like dishes, but never soup! Love it.
This would work great with spaghetti squash too! Love the recipe.
Thanks for the spaghetti squash idea! I am much more familiar with spaghetti sauce than zucchini and julienne slicer
Chicken noodle soup looks awesome, thanks for sharing.
I make chicken soup frequently and have used zucchini “noodles”. As Leah said above, look like noodles but taste, albeit, pleasantly, of zucchini. I hugely miss matzoh balls in my chicken soup – my favourite soup. I’m very careful about my gluten-free regimen, but if anything might tempt me it would be a matzoh ball (recipe, of course, on the back of the Maneschevitz package of matzoh meal).I don’t miss anything terribly in the sweets department. Thanks so much, Elana for your wonderful recipes and blog. I look forward to “meeting” with you, here in S.W. Ontario Canada, everyday! (Hey, I like the weather reports too!)
Dear Elana,
I need a new blender. Will there be any giveaways for blenders? I’m in.
I was so excited to see this recipe. Around the holidays I had a common cold and was really wanting chicken noodle soup but had no idea what to do because the chicken noodle soup at the store is not gluten-free. I am so excited to make this and have a couple bowls and hope to freeze a couple bags for the day I have my next cold, God-willing!
Oh, this is awesome! I made this tonight with homemade stock from the freezer and my husband thinks I’m a genius! =) I’ll have to ‘fess up that the whole zucchini noodle thing wasn’t my idea.
Loved the zucchini noodles…such a great idea. The soup was incredible. Thanks for all the great recipes.
I have made a double batch of this twice now for my daughter having morning sickness and it is perfect for her! I add shredded chicken for some protein for her.
Thanks for all your wonderful recipes.