Turmeric Chicken Zoodle Soup

Yesterday a friend told me I was going to turn into a zoodle. I think this is a rather valid statement. Since I got my spiralizer for Christmas it's been zoodle this, swoodle that (sweet potato noodle...YUP). It's pretty Pinterest of me to be going veggie noodle crazy, but I'm not ashamed. Veggie noodles are genius and have been a life savor for January Whole 30. 

I made a variation of these Lemon Artichoke Zoodles last week, have these Creamy Spinach Sweet Potato Noodles on tap for dinner and this Turmeric Chicken Zoodle Soup is lunch for the week. It's time to invest in a spiralizer. I promise you will find more ways to use it than you think. I have this Kitchen Aid spiralizer and it just clips into my stand mixer and the motor does all the work. 

This Turmeric Chicken Zoodle Soup is way too clever. There is no need to bog it down with starchy pasta noodles when you can ramp up the veg wtih zucchini noodles! The turmeric addition gives it that quintessential yellow color and is just an added boost to what people think of as a cold curing meal. Turmeric is an anti-inflammatory meaning it helps soothe sore muscles, stomach aches, helps with cramps and bloating, and is a natural detoxifier of the gut. Warning, be careful when using turmeric because it can stain everything! Wash your pots and pans immediatly after using.

Turmeric Chicken Zoodle Soup adapted from Damn Delicious
yields 4-6 servings

Ingredients:
2 Tbsp. olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
salt and pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/2 tsp. ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups chicken stock
3 medium-sized zucchini, spiralized
Juice of 1 lemon
1 sprig rosemary
2 Tbsp. chopped fresh parsley leaves

Directions:
Start by dicing your chicken, veggies and spiralizing your zucchini. This soup comes together quick so you want everything ready to go!

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season diced chicken with salt and pepper. Add chicken to the stockpot and cook until golden, about 6-8 minutes. 

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in turmeric, thyme and rosemary until fragrant, about 1 minute.

Whisk in chicken stock and 2 cups water; bring to a boil. Stir in zucchini noodles* and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.

Serve garnished with rosemary and parsley, if desired.

*If you are meal prepping this soup and plan to keep it in the fridge during the week, wait to add the zucchini noodles. Spiralize your noodles and store them wrapped in a paper towel in a tupperware in the fridge. Add a handful of noodles to each bowl of soup and reheat in the microwave. No mushy noodles!

Annie

Zucchini Noodle Carbonara

Oh my oh my I wish I was eating this right now. Yes I realize it's 8:00 a.m. but I could easily eat this for breakfast. I have had zucchini noodles before when a friend made them for me, but there really isn't a good way to make them unless you have some kind spiralizer. I bought a veggetti the other weekend and was eagerly planning what my first zoodle dish would be. 

I made this carbonara Monday night and I think I won dinner. It made a huge bowl of luxurious sinful carbonara, but with the sub of zucchini noodles instead of pasta, the whole skillet came out under 350 calories. 

Like I said, I ate the whole skillet myself. I thought it was ambitious at first but I was scraping my plate wanting more. This could easily serve two, just pair with some steamed veggies or a side salad. If you are wanting to make for more people, just note that you should buy about 1 1/2 zucchini per person. 

Zucchini Noodle Carbonara
serves 1-2

Ingredients:
2 medium zucchini
1/4 cup diced pancetta
1 garlic clove minced
1/4 cup frozen peas, thawed
1 egg
1/4 cup grated parmesan cheese, plus more for serving
salt and pepper

Directions:
Using a spiralizer or veggetti, create your zucchini noodles and place in a bowl to set aside. In a skillet or sauté pan, over medium heat, cook your pancetta until brown and crispy. Add the minced garlic to the pancetta and cook for about 2 minutes being carful not to burn the garlic. Add your zucchini noodles and peas straight to the skillet. Don't clean your pan, the pancetta renderings give it great flavor.

In a small bowl, beat your egg and parmesan cheese. Pour the cheesy egg sauce into the pan and combine to coat the noodles. The zucchini should have enough moisture to mix with the sauce but if it's too thick thin it out with a little water or milk. Salt and pepper to taste and it's done!

Annie