Chicken “Noodle” Soup Recipe

Ingredients

• 2 medium zucchini (for “noodles”) or 2 (7-ounce) packages Miracle Noodles
• ¼ cup (½ stick) unsalted butter (or coconut oil for dairy-free)
• 4 boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup chopped celery
• ¼ cup chopped onions
• 1½ quarts (6 cups) chicken bone broth, store-bought or homemade
• 3 slices fresh ginger (optional)
• 1 tablespoon dried parsley
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• ½ teaspoon dried ground marjoram
• 1 bay leaf
• Special Equipment: Spiral slicer (optional)

1. If using zucchini to make “noodles,” peel and cut the zucchini into noodle shapes using either a spiral slicer or a vegetable peeler. If using Miracle Noodles, rinse them in a colander and drain. Set the noodles aside.
2. In a stockpot, heat the butter over medium-high heat. Add the cubed chicken, celery, and onions and sauté until the veggies are soft, about 7 minutes.
3. Add the broth, ginger (if using), parsley, salt, pepper, marjoram, and bay leaf. Simmer, uncovered, for 30 minutes, or until the chicken is no longer pink inside.
Add the noodles
4. If using zucchini noodles, simmer for 5 more minutes; if using Miracle Noodles, simmer for only 1 more minute.
5. Remove from the heat, remove the bay leaf, and serve. Store in an airtight container in the refrigerator for up to 5 days. If you plan to freeze the soup, do not add the noodles (either type) until you reheat it.