Chicken courgetti soup is a great grain-free and IC-friendly replacement for traditional chicken noodle soup. It includes bone broth, a great food for the bladder.
Traditional German chicken noodle/pasta soup has always been one of my absolute comfort foods. Even when I was still a vegetarian I would eat it without the meat.
When I started the GAPS diet and removed all grains it became one of my staples. Unfortunately, that meant the pasta shapes were a no-go. Luckily there’s a grain-free way of replacing them: courgetti (courgette spaghetti) a.k.a zoodles (zucchini noodles).
Basically you just take a courgette and use a julienne peeler or a spiralizer to cut it into noodle shapes (the same could be done with any vegetable but courgettes are great because they don’t have a very strong taste).
This soup is very quick to throw together, especially if you’ve reserved some chicken meat from making stock.
It is great as a starter or main.
- 1 Carrot
- 1/4 Broccoli
- Handful of green leafy veg such as kale or summer greens
- 1/2 Courgette
- 1 pint of chicken stock or bone broth
- Handful of leftover shredded chicken
- 1 Tbsp Butter
- 1 Tbsp fresh or dried parsley
- Real salt
- Peel the carrot and cut into small pieces. Cut the broccoli and greens into pieces
- Melt the butter in a pan and then sautee the vegetables on low heat for 5 minutes
- Add the stock and bring to a boil. Simmer on low heat for about 10 minutes
- In the meantime, cut the courgette into noodles using a spiralizer or julienne peeler. Add to the soup and simmer for another 5 minutes
- Add the herbs and the chicken and boil long enough to heat the chicken thouroughly
- Season to taste with salt and pepper
- Serve immediately