Chicken zoodle soup: the bowl you reach for when nothing else sounds good

Almost every food tradition has its own version of chicken soup, and there is a reason for that. It is warm, it goes down easily when your appetite is low, and it asks very little of you to eat. This is that soup, built AIP-friendly from the start, with 1 simple swap.

Instead of pasta, a zucchini gets spiralized and dropped into the broth near the end, so the noodles stay tender rather than turning soft. Everything else is real chicken, real broth, and soft vegetables you can manage even on a low day. Chicken is a source of protein and B vitamins involved in energy metabolism, and a long-simmered broth is a source of glycine, the kind of nourishment that supports the gut lining.

There is something worth honoring in a bowl like this: an animal that fed you, vegetables that came out of the ground, a broth someone simmered slowly to draw out what it holds. Make a big pot, share it or freeze it, and let a simple warm bowl be enough.

Ingredients

• 8 cups chicken broth
• 1.5 lbs chicken breast, chopped
• 3 celery stalks, diced
• 2 carrots, sliced
• 1 small onion, diced (omit if onion is a trigger for you, as the source notes for interstitial cystitis)
• 2 sprigs fresh thyme
• 1 small zucchini, spiralized
• 1/2 tsp sea salt

Method

Bring the broth to a boil in a large pot, then lower it to a steady medium simmer. Add the chicken, celery, carrots, onion, and thyme.

Simmer for about 15 to 20 minutes, until the vegetables soften and the chicken is cooked through.

Add the spiralized zucchini and the salt. Simmer another 5 to 10 minutes, just until the zoodles are tender. Pull out the thyme stems, taste for salt, and serve warm.

Instant Pot variation

Add the broth, chicken, celery, carrots, onion, and thyme to the pot. Pressure cook on high for about 8 to 10 minutes (untested range, verify), then let the pressure release naturally for around 5 minutes before a quick release. Remove the thyme stems. Switch to saute, add the spiralized zucchini and the salt, and simmer just 3 to 5 minutes so the zoodles stay tender. Adding the zucchini at the very end keeps it from overcooking under pressure.

A note for the days you feel rough

If chewing chicken feels like too much, shred it small with two forks before serving, or blend a ladleful of broth and vegetables and stir it back in for a softer texture. Make extra and freeze single portions so the next low day is easier.

*Adapted from acleanplate.com*