Low Carb Chicken Noodle Soup with Spiralized Vegetables
My quick Low Carb Chicken Noodle Soup with Spiralized Vegetables contains a mixture of vegetable noodles and wheat vermicelli so it is not only full of goodness but also satisfying - the perfect healthy comfort food.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
- 3 chicken thighs skinless
- 1 medium carrot peeled
- 1 small zucchini courgette
- A piece of celeriac the size of a medium potato, peeled
- 1 small turnip/swede the size of a small potato, peeled
- 2 vegetable stock cubes
- 5 cups water
- 3 thin vermicelli nests
- 1 bay leaf
- 2 whole allspice
- 1/3 teaspoon each fenugreek and turmeric powders, optional
- Handful of fresh parsley
- Sea salt and pepper to taste
- Fresh herbs ex. dill, parsley for garnish
In a large pot combine the chicken with the water, cover and bring to boil. Once bubbles start appearing lower the heat to a simmer, skim foam, add the stock cubes, a handful of fresh parsley, bay leaf and allspice, cover and continue simmering for 30 minutes.
In the meantime boil the vermicelli in salted water (approx. 3 minutes), strain and set aside.
Spiralize the celeriac, carrot, turnip and zucchini (place the spiralized zucchini in a separate bowl) and set aside.
After 30 minutes of cooking remove the parsley (do not remove the soup from the heat), place the chicken on a plate/cutting board, separate the meat from the bone and put the meat back in the pot.
Add the fenugreek and turmeric, celeriac, turnip and carrot and continue simmering for 5 minutes (you might have to bring the soup to the boil again after you've added the vegetables and then lower the heat to a simmer). Add the zoodles (zucchini), stir, remove from the heat and season to taste.
If you plan to serve the soup straight away add the vermicelli into the pot. Alternatively add small amounts to individual soup portions (if you leave the vermicelli in the pot it will become soft and mushy). Serve with a sprinkling of fresh herbs.