Here in Northern California, our September weather has been exceptionally warm. We were in the low 90’s the last few weeks. But today we were only in the 70’s. And being the typical weather spoiled Californian, it felt cold to me. I wanted soup. Actually, it gave me an excuse to try out my new vegetable spiralizer and make zucchini noodle soup. Or “zoodles” as the foodies call them. For my vegetarian friends, like Sue T., omit the chicken breasts and substitute with vegetable stock.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- handful of baby carrots (about 6-8) sliced into 1/4 inch pieces
- 8 ounces of sliced baby bella mushrooms
- 2 cloves minced garlic
- 6 cups chicken stock
- 1/2 tablespoon poultry seasoning
- 1/2 cup chopped parsley, reserve some for garnish
- 2 boneless, skinless chicken breasts
- 2-3 zucchinis, spiralized into noodle shapes and cut into desired length
- salt and pepper to taste
DIRECTIONS:
- Add olive oil to large pot over medium high heat. When oil begins to ripple, add onions, celery, carrots and mushrooms. Stir for 2-3 minutes until vegetables soften.
- Add minced garlic to vegetables. Stir for 1 minute, until garlic become fragrant.
- Next add the chicken stock, poultry seasoning and most of the chopped parsley. Stir until combined.
- Add chicken breasts. Once liquid begins to boil, lower heat to simmer for 1 hour or until chicken is cooked through and tender.
- Remove chicken and carefully shred into bite sized pieces. Return shredded chicken to pot. Stir to combine.
- Meanwhile, spiralize the zucchini. Cut into smaller noodle lengths, unless you want extra long noodles.
- Turn heat back up to medium high. Add zucchini noodles (zoodles) to soup. Stir and let zoodles cook for 1-2 minutes.
- Serve with reserved parsley. Salt and pepper to taste.
Ahhh comfort food! Thanks for sharing this recipe
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Thanks for stopping by my blog! 🙂
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Mmmmmm……
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Thank you! 🙂
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Yummy 🙂
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Thank you, Linda! Have a good weekend! 🙂
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Joann : happy Sunday.
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Thank you, Rinaldo! Have a great week! 🙂
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You are just amazing Joann, thank you firstly for mentioning me and thinking of me; as soon as I saw your post I was thinking of ways to make it vegetarian but now don’t have to as you have thought of me first…you are so lovely – thank you Joann.
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Thank you for always stopping by blog and taking the time to like and comment, even if it is a recipe you cannot eat. 🙂
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Most welcome. Yes you know I don’t eat meat but I do love your post so of course an very happy to keep following as I love your photos and general comments Joann.
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Looks great!
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Thanks, Lynn! 🙂
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I love soups when it gets cold! And how hilarious that to Californians it feels cold at 70 degrees? I do get it though. You guys live in a hot hot climate almost all year round lol.
For us, sometimes in the 50s is still considered “short weather” haha. That PNW life xD
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Yes. That cooler weather only lasted a day or two. Now we are back in the 90’s. But at least in this part of California, we do get winter weather. Just have to wait until November or December before it gets cold. 🙂
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Yeah same here! 🙂 It gets waaaay cold up here though, so we don’t always get snow. 😦
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🙂
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Anyway, I think I made my previous comment more about the weather, lol.
But that soup looks delicious! I’d love to give it a shot sometimes because I don’t know how to make any other soup besides Mexican soup lol.
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You should try it. Very easy to make and very satisfying for the belly. 🙂
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Yay! The season of soups, stews, and hearty casseroles has arrived! Love it, JoAnn! 🍓
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Thanks for stopping by, Gail! 🙂
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Always! 🍓
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Joann : happy end of week. Ciao.
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Thank you, Rinaldo. Have a happy weekend. 🙂
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Joann : happy new week, ciao amica.
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Thanks, Rinaldo! 🙂
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