Chicken Veggie Noodle Soup

Right on time for the cold weather, here it is one of our favorite soup recipes! This soup is an easy way to get your chicken noodle soup craving without using real noodles, and to tell you the truth, the zucchini noodles are so good that you will not miss the regular noodles a bit!


2 tablespoons coconut oil
4 organic boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
1 small organic onion, chopped
1 cup sliced organic carrots (about 3 small)
2 1/2 cups organic spiralized zucchini (about 2 medium)
2 (14.5-ounce) cans of organic diced tomatoes with basil, garlic, and oregano
2 (14.5-ounce) cans of organic chicken broth


In a large dutch oven, heat coconut oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in spiralized zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Serve Hot!

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