Recipes

Nothing is more comforting in the dead of winter than a rich bowl of chicken noodle soup. There are many ways to make a soup, but starting with a protein-rich chicken stock is the foundation for nutritional success. You can make your own stock using a leftover chicken carcass or purchase a can of stock at the store. The collagen found in chicken stock can strengthen bones and teeth and build immunity. It is also rich in protein, vitamins A and K, manganese, zinc and calcium.

Most chicken soup recipes call for diced carrots but grating them is easier and provides a smooth preparation process. Carrots add a slightly sweet flavor as well as a fair amount of vitamin A.

Traditional pasta noodles usually make up the second half of the soup, but since one of the keys to good health is a diet full of an abundance of vegetables, zucchini noodles or “zoodles” have taken their place in this recipe.

Equipment Needed

Chef’s knife

Cutting board

Measuring utensils

Large pot

Stirring utensil

Ingredients

• 1 Tbsp olive oil
• ¾ cup finely diced yellow onion (about ½ of a medium onion)
• ¾ cup grated carrot (about 2 medium carrots)
• ¾ cup finely diced celery (about 2 stalks of celery)
• ¼ cup water (to steam and soften the onion, carrot and celery mixture)
• 1 tsp chopped garlic OR ¼ tsp garlic powder
• 1 cup thinly sliced shiitake mushrooms (optional)
• 1 Tbsp white or yellow miso paste
• 1 tsp poultry seasoning
• 2 tsp grated lemon zest
• 6 cups chicken bone broth
• 1 tsp ground black pepper
• ½ tsp sea salt
• 1 tsp apple cider vinegar
• 1 cup shredded rotisserie chicken
• 2 cups spinach leaves
• 4 cups zucchini noodles

Directions

1. In a large pot, add the olive oil and heat over medium-high heat until shimmery.
2. Add the onions, carrots and celery and sauté for 6-8 minutes. Splash the onion mixture with 1-2 tablespoons of water to soften and steam the onion mixture. Cook the onion mixture until it is soft.
3. Add the shiitake mushrooms and cook 2 more minutes. Reduce the heat to medium and add the garlic, miso paste, poultry seasoning and lemon zest and incorporate them into the carrot mixture. Cook for 30 seconds.
4. Add the chicken broth, salt, black pepper and apple cider vinegar. Bring the broth up to a boil and add the shredded chicken.
5. Turn off the heat and then add the spinach and zucchini noodles. Let the soups sit for 1-2 minutes, or until the spinach is wilted. Serve the soup immediately.