Udon Zoodle Soup

This Udon Zoodle Soup has its roots in those delicious, aromatic, and unfortunately gluten-filled udon noodle soups you can find at pretty much any takeout place (where I am, anyway). Using spiralized zucchini instead of udon noodles gives Celiacs like me a tasty, healthy, and equally comforting alternative that’s also more suitable for a low-carb diet or anyone just trying to cram more veggies into their meals. It comes together in about 30 minutes, making it a great weeknight meal!

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Udon Zoodle Soup

Prep Time10 minutes mins

Cook Time20 minutes mins

Servings4 servings

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound chicken thighs boneless and skinless
• 3 tablespoons coconut aminos omit for IC
• 2 teaspoons maple sugar
• 4 cups broth divided
• 8 ounces mushrooms sliced
• 1 tablespoon ginger peeled and minced
• 1 small napa cabbage chopped
• 1 pound zucchini spiralized
• 3 whole green onions sliced

Equipment

• cookware

Instructions

• Heat the oil in a large stock pot over medium heat.
• Place the chicken thighs in the pot and sear both sides until golden, 2-3 minutes each.
• Add the aminos, sugar, and 3 tablespoons of broth to the pot and turn the heat down to low. Cover and let simmer 5-8 minutes or until the thighs are cooked through.
• Remove the chicken from the pot and add the broth, mushrooms, and ginger. Turn the heat back up to medium and cook for 10 minutes.
• Add the cabbage, zucchini, and green onions and heat through. Slice the chicken and return to the pot before serving.