Nanas Chicken Soup with Zucchini Noodles Recipe

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Mix up the typical chicken soup recipe with new ingredients but same great taste.
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Clean Soups, The Modern Technique for Perfectly Cooked Meals.
25 min COOK TIME
20 min PREP TIME
6 servings SERVINGS


    • 2 tablespoons extra-virgin olive oil
    • 1 yellow onion, finely diced
    • 2 large carrots, peeled and cut into rounds
    • 4 stalks celery, sliced into 1/2-inch chunks
    • Sea salt
    • 6 cups Old-Fashioned Chicken Stock
    • 2 cups cooked and thinly sliced organic chicken
    • 1 zucchini, peeled and spiralized or cut into thin noodles
    • 1 teaspoon lemon zest
    • 2 teaspoons freshly squeezed lemon juice
    • 2 tablespoons finely chopped fresh flat-leaf parsley or dill, for garnish

Clean Soups (Penguin Random House, 2016) by Rebecca Katz teaches readers how to incorporate wholesome stocks and soups into their everyday eating so they can detox and feel energized year-round. Including four foundational broths, blended soups, and traditional healing soups, as well as a 2-day cleanse, Katz provides a wealth of information outlining how to incorporate soups into everyday nutritious living. 

You can purchase this book through the Mother Earth Living store: Clean Soups

Some things are reflexive. Feeling yucky but hungry? Ninety-nine times out of one hundred, chicken soup fits the bill. Science has shown that chicken soup clears sinuses, but really did we need the PhDs to tell us what grandmothers have known since time immemorial? “Drink this and you’ll feel better,” was what my nana used to say, and boy was she right. I’ve honored her recipe here in all ways but one: instead of using old-fashioned egg noodles, I’ve taken a handheld spiralizer and run a zucchini through it. When you put these zucchini noodles in at the end of the simmering time, they have an al dente texture. It really completes the soup, and it will help you feel right as rain.

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