1whole chicken in a large soup pot topped with water so it covers the chicken to make the broth
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. You can refrigerate you diced chicken and continue to simmer the bones for a further 8-16 hours to create a rich chicken broth if you desire or make the soup immediately using the chicken stock.
Remove any undesirables such as bones and bits you don't want from your stock/broth. You can strain your stock/broth but it's generally not necessary.
When you are ready to make your soup, top up your stock/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 additional chicken stock if required.
Add the chicken, onion, celery, parsley and garlic and salt and pepper and simmer your soup for approximately 60 minutes or until the vegetables have cooked through and are soft.
Once your vegetables have cooked, add your zoodles. Continue heating until the 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.You can add other vegetables to your soup such as chopped stalks and florets 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, potato, parsnip 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 the zoodles as specified in the recipe.Shirataki noodles can also be used as noodles in this recipe in combination with the zucchini zoodles.