1whole chicken in a large soup pot topped with water so it covers the chicken to make the broth
8cupsof homemade chicken brothsee full instructions below or chicken stock
2onions finely diced
1/4whole celery finely chopped leaves and all
2tablespoonsof minced garlic
1tablespoondried/fresh chopped parsley
1teaspoondried/fresh chopped thyme
3large zucchini cut into zoodles
Salt and pepper to taste.
Boil the chicken in a large soup pot filled with water. Keep it simmering for 4 or more hours. You may need to occasionally top up the water, so that it is just covering the chicken.
Remove the chicken from the broth and allow to it cool enough so you can handle it. Strip the chicken and dice it so that it is ready to add back to your soup later.
Remove any undesirables such a bones and bits you don't want from your broth. Note that some people strain their soup, but it's generally not necessary. Store your broth in the fridge until you want to make your soup if you aren't using it straight away.
When you are ready to make your soup, top up your broth if you need to ,so that you have approximately 8 cups of stock, or adjust to suit your family size. You can always add more stock if required.
Add the onion, celery, parsley and garlic and salt and pepper and simmer your soup for approximately 45 minutes,or until the vegetables have cooked.
Once your vegetables have cooked, it is time to add the chopped chicken back into the broth, as well as your zoodles. Continue heating until chicken and zoodles have heated up and then remove from heat.
Season well with salt and pepper and serve.
Make the broth with other parts of the chicken, ie thighs, legs etc or any part of the chicken that has bones in it, but a whole chicken is still advisable if possible. You can add other vegetables to your soup such a cauliflower, chopped stalks of broccoli and cauliflower, as well as any other low carb vegetable that you wish to use. If you aren't worried about the carbs, you could also add higher carb vegetables such as carrot and peas to this dish. Boost the amount of chicken in this dish for a larger family by adding minced chicken meat balls. Simply season chicken mince with salt and pepper and roll into balls. Really gently add to a really slowly simmering pot so they don't break up on entry. Keep the heat down very low until the balls are cooked through. Add meat balls at a minimum of about 30 minute prior to serving the soup. Add the chopped chicken and the zoodles as specified in the recipe. Left over broth can be frozen.