Love chicken noodle soup, but can’t have gluten? Try this delicious, easy version full of healthy summer veggies!
If you have a garden, you’re probably swamped with zucchini right about now, but if you don’t, they’re super-cheap at the farmer’s market this time of year. This is a great way to use up some of those extra zucchini.
It’s also easy, delicious, and healthy – and it will satisfy your craving for chicken noodle soup – even if you previously gave it up to avoid gluten!
This version uses tender zucchini for the noodles (a fun way to get your kids to eat their veggies!), and it’s made in the crockpot, so you can have a quick, healthy dinner ready for you when you come in from your outdoor activities, without having to slave away over a hot stove.
This recipe is chock-full of healthy veggies, and super easy to make. Here’s how:
Crock Pot Zucchini Chicken Noodle Soup
Prep Time: 5 minutes
Cook Time: 4 hours
- 2 organic, free-range chicken breasts
- 2 T olive oil
- 3 full size carrots, sliced
- 2 celery stalks, sliced
- 1 yellow onion, diced
- 2 T fresh parsley
- 2 zucchini
- 1/2 t dried thyme
- 64 oz. organic chicken broth
- Salt and pepper to taste
1. Cut ends of zucchini; place zucchini through a spiralizer to create zucchini noodles.
2. Drizzle crock pot with olive oil.