2Tbsp.Dried Parsley or ¼ C Fresh and Finely Chopped
1.5CupsShredded Chickenfrom the homemade broth
Salt and Pepperto taste (I used about 1 ½ teaspoon salt and ½ teaspoon pepper)
Place the chicken in a large pot. Add remaining broth ingredients. Then add enough water so the chicken is just covered.
Cover with a lid and bring the water to a gentle simmer over medium heat. Then adjust the heat so it’s simmering GENTLY. Simmer, covered, for 1.5 hours or until chicken is tender and easily comes off the bone.
Scoop scum off the surface as needed during the first 30 minutes.
Transfer the chicken from the broth to a cutting board and shred with 2 forks, discarding the bones. You won't need all of the shredded chicken. Save the rest for salads and other recipes. Tip: Easily transfer the chicken to a cutting board by using placing the handle of a wooden spoon into the chicken cavity.
Use a strainer to separate the liquid broth from the veggies. Set the broth aside.
Optional: Clarify the brothto removeexcess fat and make it clearer! To do this, refrigerate the broth so the fat hardens on the surface (4 to 8 hours), then scoop it off.
Keto Chicken Noodle Soup:
Chop the onion, carrot, and celery. Set aside. Then spiralize the zucchini. *Note- If you don't have a spiralizer, use a julienne peeler or cut it as thin as possible.
Add the oil to a large pot and heat over medium heat. Once hot, add onion and garlic, cook for 2 minutes. Add celery and carrots, cook for 5 minutes or until softened, don’t let them brown.
Add the chicken broth, leaving behind any residue settled in the bottom of the broth. Then add the spiralized zucchini, thyme, basil, oregano, and dill.
Bring to a boil and boil 10 to 15 minutes, or until the zucchini noodles are tender. Once the zucchini noodles are almost tender, add the shredded chicken just to heat up. Be sure not to overcook the zucchini or it could become mushy!
Add the parsley, then the salt and pepper to taste. Serve hot.
Be sure to gently simmer (not boil!) the chicken. When simmering, there should be steam coming up and the water should be slightly moving, but not boiling.
Even though the instructions are for the stove-top, this can also be made in an Instant Pot using the "Saute" setting.
While I highly recommend making this recipe from scratch using a whole chicken, you can substitute shredded chicken or a store-bought rotisserie and storebought or homemade bone broth.
Leftovers can be stored in the fridge for 5 to 7 days BUT…. The zucchini can get a little soggy. You can store zucchini noodles separately if desired.
The soup can be frozen for 2 to 3 months IF you freeze before adding the zucchini noodles because freezing ruins the texture of the zucchini. To reheat, thaw in the fridge overnight. Then, heat in a large pot and bring to a light boil. Add the zucchini noodles and boil until tender.