*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!
It’s been a lot of fun stuffing myself full of sweet treats and peppermint goodness these past few weeks, but honestly, I got a little sugared out. I can’t believe I just said that. I felt so sugared out that I actually joined a group of friends on a full blown sugar detox over the next 21 days. OMG… is this really happening? No sugar? No honey? No fruit? Yeah, I know I’m crazy. I’m at the end of day one and it doesn’t sound nearly as awesome as it did yesterday…. I actually think it may kill me….but it will be rewarding right? I’ll feel better and look better and lose like a zillion pounds, right?
At least I’ll get to play in my sugar free kitchen and come up with some tasty concoctions to get me through these next few weeks of lifestyle change hell. Today, I played around with my vegetti (yeah I know how wrong that sounds) and spiralized the heck out of some zucchinis and decided to kick off this day of sugar mourning with a good old fashioned chicken soup. Spicy Asian Chicken Zoodle Soup to be exact.
Since I couldn’t have sugar, I settled for the next best thing, spicy and salty. This soup really hit the spot and empowered me to keep going even thought I really wanted to give in and eat a freaking cookie. Fortunately for me this soup was awesome and I was able to make a big ole batch of it so I have a ready made lunch for the next few days. Nice.
Now you can enjoy all the healthy deliciousness too!
5 based on 1 review(s)
- 2 zucchinis
- 1 cup cooked chicken (I like to use left over rotisserie chicken)
- 1/2 cup onion
- 2 whole carrots
- 2 red chili peppers
- 1 clove crushed garlic
- 2 tsp olive oil
- 4 cups of chicken broth
- 2 cups of water
- 1 tsp grated fresh ginger
- 3 tbsp soy sauce
- Turn zucchini into noodles using a julienne peeler, spiralizer or veggetti.
- Put zucchini noodles into a colander and salt liberally let sit for 20 minutes (very important!)
- After 20 minutes, rinse and pat dry with a paper towel
- While zucchini is sitting, saute onions, carrots, peppers and garlic in a large pot for 4-5 minutes.
- Add broth, water, chicken, ginger and soy sauce
- Stir well and bring to a boil.
- Reduce heat and simmer for 10-15 minutes
- Add zoodles and simmer for an additional 5 minutes.
- Serve immediately.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Pretty easy…. and super tasty! Hope you enjoy this Spicy Asian Chicken Zoodle Soup as much as I did… and if you liked this then you will absolutely LOVE this One Skillet Garlic Parmesan Zoodle recipe too!
Ben @ Fox Valley Foodie says
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