Chicken Noodle Soup (Low Carb)

chicken soup

I’m slowly getting back into the soup game. Sometimes all it takes is cooler weather, but other times it takes a motivational push from a visiting pal that wants to collaborate on a recipe. Often one of the first things Dan will ask me upon his arrival is, “Should we do a soup for the blog?”.

After about four days of heavy drinking (our aging bodies are starting to reject these old habits), showing him around Victoria, and exploring Vancouver for the first time together, we were in desperate need of some comfort food. I will note that we also needed it to be as easy as possible due to the shape we were in; hence the rotisserie chicken. The weather had cooled substantially when we returned to Victoria on a rainy holiday Monday; the perfect opportunity for leaving a giant pot of soup on the stove to simmer and warm the apartment. This soup lasted me almost the rest of the week even after Dan, Doug, and myself had generous portions the first night.

And now, a few words from Dan:

This is a great, throw-together basic recipe. I think there’s ample room to throw in additional vegetables or fresh herbs. The parsnips actually were a lot less intimidating than I’d thought that they would be, considering I didn’t know what to expect from this bastard offspring of a carrot and potato! It all came together really quickly for a soup but still gave off that “I’ve been simmering for a while here just for you” vibe that I personally like to sit down to. This is solid recipe in that it’s kind of a cheat—you know it didn’t take too long, but they don’t have to know, you know?

10 cups chicken stock
1/2 grocery store rotisserie chicken, roughly broken into pieces by hand and discarding any bones
2 medium sized parsnips, peeled and roughly chopped
3 stalks celery, diced
2 medium onions, diced
6 cloves garlic, minced
2 tbsp dried parsley
1 tbsp dried thyme
2 bay leaves
1/4 cup butter
2 tbsp olive oil
Salt and pepper to taste

Soy noodles, spiralized zucchini noodles, or noodle of choice

Heat the butter and olive oil in a large stock pot over medium heat. Add onions and season with salt and pepper. Cook 5-10 minutes until softened and starting to brown. Add the parsnips, celery, garlic, and dried herbs and cook another 5 minutes until fragrant.

Pour in the stock and turn the heat up to boil. Add the chicken and bring down the heat to simmer. Cover and simmer another 20 minutes. Season again with salt and pepper to taste.

While the soup is cooking, prepare your noodles according to package instructions and add them into the individual bowls at the end. The soy noodles I use by Explore Cuisine cook in about 5 minutes. If using zucchini noodles, I would add them raw to the bowls just before serving so they don’t become mushy.

Serves 6 – 8

 chicken soup

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