Chicken Noodle Soup

Chicken Noodle Soup

  • Serves: 4
  • Prep Time: 00:20
  • Cooking Time: 00:40

Zucchini noodles make a perfect substitute for wheat noodles in Chicken Noodle Soup. Homemade chicken broth makes a delicious base for this nutritional soup and will boost your immune system and gut health. Also beneficial if you are unwell, ginger will help with gastrointestinal relief and turmeric is excellent for reducing inflammation. You will find a recipe for chicken broth in my cookbook or my website.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 1/2 Tbsp ghee
  • 1 onion(s), finely diced
  • 2 carrot(s), finely diced
  • 2 celery stick(s), finely diced
  • 1 1/2 tsp ginger, minced
  • 3/4 tsp turmeric, ground
  • 1.75L/7 cups chicken broth/stock
  • 2 Tbsp coconut aminos
  • 2 cups cooked chicken, finely shredded
  • 1/2 - 3/4 tsp pink Himalayan salt, or to taste
  • 1/4 tsp white pepper, or to taste
  • 1 lge zucchini, made into noodles


Heat a soup pot or very large saucepan on medium - hot heat. Add ghee, onions, carrots and celery, stir often for 8 - 10 minutes while cooking, don't allow to brown (add a good pinch of salt to prevent browning). Stir through ginger and turmeric and cook for a further minute or two.

Add chicken broth, coconut aminos and shredded cooked chicken to vegetables, bring to a boil and reduce to a simmer for 15 - 20 minutes or until vegetables are soft. While soup simmers make zucchini noodles using a vegetable spiral slicer or similar, then chop into 5-6 cm (2 in) lengths.

Add salt and pepper to taste.

Add zucchini to pot once vegetables are soft, allow noodles to soften in the simmering soup for 5 minutes or until you reach your desired softness.

(If you use a commerial stock and not homemade chicken broth you will need to add extra flavour like, garlic, herbs, organic stock cubes and extra coconut aminos).


Ghee is a lactose-free ancient superfood. It is made by slow cooking and clarifying butter to remove the milk solids and lactose, it's pure butter fat. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brands are Organic Valley Purity Farms or Puresoul grass-fed. It is also very easy to make yourself. Ghee has a high smoke point 485F/250C.


In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.


This crunchy orange root vegetable is rich in beta-carotene, which is converted into vitamin A in the liver. They are good for the eyes and improve night vision. You get vitamin A and a host of other powerful health benefits from carrots, including cancer prevention, helps prevent infections and heart disease, protects teeth and gums and promotes healthier skin.

celery stick(s)

Both celery stalks and leaves can be used, whole stalks are eaten raw in salads or cooked to give flavour in stews and soups. Raw stalks with the leaves are excellent in your morning smoothie and give you a good dose of vitamin K, B and A, folate, riboflavin and more, plus celery contains several minerals.


Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.


Turmeric is a perennial plant of the ginger family, the rhizomes are used fresh or boiled then dried in hot ovens after which they are ground into a deep yellow powder. Turmeric is an essential ingredient of Indian curries and gives mustard its yellow colour. Turmeric is a natural antibiotic and is used to treat inflammation and digestive disorders.

chicken broth/stock

Making homemade chicken broth is a great way to heal Leaky Gut and excellent to drink when unwell. Traditionally broth was made just from bones and simmered for hours to remove the gelatin, marrow and goodness from them. These days vegetables are also added to give extra flavour. By using a slow cooker, making your own broth/stock is so easy. As soon as a roast chicken is eaten, all the bones go into the freezer ready for the next batch of broth. If purchasing store-bought stocks, read the labels as many companies have changed the name of MSG to yeast extract. Organic or free-range brands are available. My Chicken broth recipe is on page 295 of The JOYful Table cookbook. Freeze ice block trays filled with chicken broth for when a small amount is required for a recipe. You can also use an organic concentrated bone broth paste or dehydrated chicken bone broth powder and add them to filtered water.

coconut aminos

An excellent soy free alternative to soy sauce and tamari. It comes from the sap of the coconut tree and has a sweeter flavour than soy sauce and is not as salty. Coconut aminos can be purchased from health food stores or online. This is one of my favourite ingredients.


Choose grass fed, free-range chicken and organic if available. Chicken is a meat that gets injected with hormones to plumb it up, shop carefully. A good source of protein.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

white pepper

White pepper is cultivated from the ripe fruit seeds of a tropical vine. Black pepper is the cooked and dried unripe fruit of the vine. White pepper is a little milder in flavour and I use it when I prefer not to have black speckles in my dish, like a white sauce.


A zucchini is also called a courgette or summer squash depending on which country you live in. Zucchini looks similar to a cucumber and is usually served cooked with it's skin left on. Zucchini contains a good amount of folate, potassium, vitamin A,C and fibre.