I love pasta and noodles, but as the nasty, hidden and unhealthy truth about modern wheat and other grains (and the flour-based products derived from them) comes to light, world-wide, it really is time find alternatives to protect our gut and our health. If you love your noodles, trust us, this alternative will blow you away!
I offer this simple, quick but absolutely satisfying alternative to pasta: courgettes.
WAIT! Don’t close the tab yet! Spiralized courgettes, prepared and cooked in a trice (just pop them into the pot a few minutes before serving) are just as delicious and satisfying as wheat-based noodles – but without all the hidden nasties and the starchy hike in blood sugar!
Of course, on this side of the Pond, we call them ‘courgettes‘ – but to our friends across the Pone, they’re known as ‘zucchini‘. I’m easy with either, but I love that ‘zoodles‘ alliterates with ‘noodles‘ so nicely!
So: Here’s my take on chicken noodle soup: chicken, root veggies, zoodles and a generous sprinkling of Parmesan (or any) cheese.
A fabulously light, but really nourishing, summer soup giving you … z o o d l e s … of energy! What’s not to LOVE about that?
Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown fruits and vegetables. Please try to source your food as well as you are able.
(Recipe inspired by: Jill Duplex – Delicious.com.au and image credit: Brett Stevens)
Learn more about wheat & grains:
What’s With Wheat?
Health Impact News
Best-Ever Summer Chicken ZOODLE Soup! (Grain-Free)
If you love noodles this no-grain alternative will blow you away! Chicken, root veggies and spiralized courgettes, with a generous sprinkling of Parmesan. A fabulously light, but really nourishing, summer soup giving you z o o d l e s of energy!
Rinse the chicken and place, breast-side down, in a large stockpot with 2.5 litres of good quality cold water. Bring slowly up to the boil over medium-high heat.
Add the carrot, onion, celery, bay leaves, pepper corns and salt and top with a saucer, or inverted plate, to keep chicken submerged. Reduce heat to medium and cook, skimming impurities from the surface, for 30 minutes or until the breast is cooked through (it will feel tender when a skewer is inserted into the thickest part).
Carefully remove chicken from pan onto a large plate. Allow to cool slightly and remove the breast fillets either side of the breast bone. Cover and set aside, discarding the skin.
Return the chicken carcass (with legs and thighs intact) to the pot. Add the leek, parsnip and tarragon, then adjust the seasoning to taste. Cook for a further 30 minutes, or until the thigh is cooked through (use the skewer test) and the vegetables are tender.
Remove chicken from the pot. Let cool slightly and shred the meat from legs and thighs and the rest of the carcass, discarding the skin. Shred meat from the reserved breast fillets.
Into a second pan, ladle enough of the broth to cover the spiralized courgette 'zoodles'.
Return the shredded chicken back into the original pan, with the spinach leaves. Simmer everything, stirring gently, for 5 minutes or until warmed through.
Meanwhile, simmer the spiralized courgette 'zoodles' in the second pan for 1-2 mins, or until the zoodles are al-dente (tender, but retain a good 'bite')
Drain the zoodle liquor back into the soup pan and divide the drained zoodles amongst the bowls. Ladle the soup over and garnish with parsley.
Finish by sprinkling with Parmesan and enjoy!