Udon Zoodle Soup
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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!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Udon Zoodle Soup
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
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.