Chicken Zoodle Soup

Fall is here! As much as it is nice to have the warm, summer weather, my preference has always been for fall.  Cooler weather and football are some of my favorite things in the world.  Along with the changing weather comes the occasional cold, so we wanted to make a hearty recipe as a response.

Even if a seasonal cold comes along and tries to get us down, we know we have soothing home remedies to help us through. Our latest: this chicken zoodle soup. Like the traditional chicken noodle soup your grandma would have made from scratch, this soup takes some time but is worth the investment.

Ingredients
4 lb whole chicken
3 carrots, peeled and chopped
3 stalks of celery, chopped
1 large white onion, diced
5 cloves of garlic
salt & pepper
8 C water
1 bay leaf
1/2 tsp thyme
1/8 tsp white pepper
1-2″ chopped zoodles from 1 zucchini

Method

Preheat the oven to 425ºF. Meanwhile, eighth the chicken and place the pieces into a large cast iron pot. Dust with salt and pepper.

Roast the chicken in the oven for 20 to 25 minutes. Next, add water to the pot, bring it to a boil over medium-high heat and boil for 5 minutes.

Then, remove all the chicken except for the backbone and add the onion, garlic, carrot, celery, and bay leaf to the pot. Reduce heat and simmer for 45 minutes.

Meanwhile, shred the chicken and throw away any bones. Also, prepare your zoodles.

Once the stock has completed simmering, carefully remove the bones that remain in it with a slotted spoon. Then, reintroduce the chicken and add the zoodles.

Simmer for 5 minutes.

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