Udon Zoodle Soup

This soup keeps everything good about a brothy, slurpable bowl of noodles, built on spiralized zucchini instead of wheat. It is lighter, it comes together fast, and it still hits the spot on a tired evening. A familiar, warming bowl made from real food is its own quiet relief.

It nourishes as it comforts. Chicken thighs are a source of protein and B vitamins, the mushrooms add savory depth, and the napa cabbage brings fiber and vitamin C to the pot. Ginger carries the warmth. This is steady, whole-food cooking that supports the long work of calming an overactive immune system.

Sear the chicken with a little patience so it turns golden, and let the broth do the rest. A hot bowl, eaten slowly, is its own small medicine.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs
• 3 tablespoons coconut aminos
• 2 teaspoons maple sugar
• 4 cups broth
• 8 ounces mushrooms, sliced
• 1 tablespoon minced fresh ginger
• 1 small napa cabbage, chopped
• 1 pound zucchini, spiralized
• 3 green onions, sliced

Note: This recipe is fully AIP-compliant as written. The 'udon' here is spiralized zucchini noodle, not wheat noodle. The coconut aminos can be left out if you are managing interstitial cystitis.

Method

Heat the olive oil in a stock pot over medium-high heat. Sear the chicken thighs until both sides are golden.

Lower the heat and add the coconut aminos, maple sugar, and a few tablespoons of the broth. Cover and braise the thighs gently until they are cooked through.

Remove the chicken and set it aside. Pour the rest of the broth into the pot, add the sliced mushrooms and ginger, and simmer for about 10 minutes.

Add the napa cabbage, spiralized zucchini, and green onions and let them heat through until just tender. Slice the chicken, return it to the pot, and serve.

Instant Pot variation

This soup works in an Instant Pot. Use the Saute function with the olive oil to sear the thighs, then add the coconut aminos, maple sugar, broth, mushrooms, and ginger. Seal and cook on high pressure briefly, then release the pressure, stir in the cabbage, zoodles, and green onions, and let them soften in the residual heat before serving. The zucchini noodles cook fast, so add them at the end rather than under pressure. Exact pressure-cook time is untested here; start low and adjust.

*Adapted from acleanplate.com*