Chicken Courgetti Soup

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.

Serves 1-2


  • 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
  • Pep­per


  1. Peel the car­rot and cut into small pieces. Cut the broc­coli and greens into pieces
  2. Melt the but­ter in a pan and then sautee the veg­eta­bles on low heat for 5 min­utes
  3. Add the stock and bring to a boil. Sim­mer on low heat for about 10 min­utes
  4. In the mean­time, cut the cour­gette into noodles using a spi­ral­izer or juli­enne peeler. Add to the soup and sim­mer for another 5 min­utes
  5. Add the herbs and the chicken and boil long enough to heat the chicken thouroughly
  6. Sea­son to taste with salt and pep­per
  7. Serve immediately

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