Keeping this post short and sweet….
I don’t think I have ever met anyone that doesn’t like chicken noodle soup or hasn’t had it. It is the go to thing when you are feeling sick, something to warm you up in the winter, or when you need something comforting that reminds you when you were younger.
I haven’t made a soup in the LONGEST time and after making this I forgot how easy it is! For this chicken “noodle” soup, I used zucchini noodles instead of pasta- just to change things up, but you can of course use your favorite brand of pasta or even rice. I also added in butternut squash, my favorite spices, and chicken thighs. I love chicken thighs the best, because the meat always seems to be a bit more tender and sweeter tasting. If you prefer white meat over dark meat, use that instead.
I had cooked the chicken thighs separately as well as roasted the butternut squash before hand. However, if you are able to let the soup simmer all day, you can add the butternut squash right into the pot. I would still suggest cooking the chicken first.
Once the chicken was completely cooked, I let it cool for a few minutes, shredded it into pieces and added it to the large pot with the rest of the ingredients and allowed it to warm until the zucchini noodles were tender. I made enough leftovers for the the entire week! You can of course use any vegetables you would like, carrots, celery, broccoli or anything that you have leftover from dinner the night before.
It is so simple, just put everything in the pot and let it heat up!
1 32 oz box of vegetable stock or chicken stock (I used the Whole Foods brand)
8-10 boneless skin-less chicken thighs (or 2-3 chicken breasts)
2 cups butternut squash (or sub carrots), diced.
2 large zucchinis
*I did the spices all to taste! Adjust to your liking
optional add ins: onion, garlic, celery or sub rice/pasta instead of using zucchini noodles
Pre-heat your oven to 400 degrees.
Prepare the chicken thighs first. In a large non stick skillet or cast iron add about 2 tbsp. of olive oil. Season the chicken with sea salt / pepper. Add the chicken to the cast iron and cook for about 10 minutes, moving the chicken thighs around a few times. After 8-10 minutes, place in the oven and let the thighs cook for another 10 minutes or until they are done.
While the chicken thighs are cooking, prepare the rest.
In a large pot, add all the spices you are using.
IF you are adding the vegetables in raw, add about 2 tbsp. of olive oil to the pot and add in the vegetables (except the zucchini noodles). Allow the vegetables to become tender.
IF the vegetables have already been roasted, simply add them to the pot, without the olive oil.
Once your vegetables have been cooked, add the vegetable or chicken stock to the pot.
By now the chicken should be finished cooking as well as cooled. Cut or shred into smaller pieces. Add to the pot.
Next, add the zucchini noodles and let everything simmer for about 10-15 minutes or until the zoodles are tender.
Serve hot! Store in an airtight container for up to a week in the fridge.
I found it easier to have the vegetables I was using to be cooked/roasted beforehand. It did save time, since I had used leftover butternut squash.
You can use chicken breasts if you prefer. You can either poach the chicken breasts or bake them in the oven.
If you are subbing pasta or rice for the zucchini noodles, prepare according to directions and I would suggest using about 1-2 cups dry pasta or 1/2 cup rice.
The zucchini noodles did not get soggy when I had the soup 2-3 days later. However, you can always add in the zucchini the day you are eating it!
Adjust spices to preference!
To re-heat just add to a large pot over medium heat until warm!