This version of avgolemono soup—the classic Greek lemon soup with egg broth—is simmered with fennel, zoodles, and shredded chicken and from my friend Phoebe Lapine’s new book, SIBO Made Simple.
Greek Chicken Zoodle Soup with Dill
First off, a big congratulations to my friend Phoebe Lapine, who just published (last week!) her latest book, SIBO Made Simple: 90 Healing Recipes and Practical Strategies to Rebalance Your Gut for Good. Bravo to her for breaking through the confusion and stigmas of auto-immune diseases and speaking up with life-changing resources that she’s spent years working on.
If you struggle with SIBO (for those of you who are wondering what that is – as I did – it stands for ‘small intestinal bacterial overgrowth’ and is a pretty debilitating illness, if not treated properly.) In Phoebe’s book, she covers every nook and cranny and offers accessible, approachable, and valuable strategies to help treat SIBO.
My favorite part of this book? The recipes! As someone who luckily doesn’t struggle with SIBO (although I have friends who do and they’ve now purchased this book!) I flipped to the recipe section and was blown away by how delicious, creative, and accessible the recipes were. Of course, I landed on this zoodle recipe (because #inspiralized) and everyone in my home gobbled It up – and it made the kitchen smell heavenly.
As Phoebe says in her book, it’s perfect for cold and flu season, but thanks to the zucchini noodles, also works on a chilly summer night. Totally! And if you are someone who cooks strictly seasonally, you could definitely swap up the spiralized veggie (try a butternut squash!)
This recipe was such a tasty spin on chicken noodle soup and this book is overflowing with information, inspiration, and, if you’re struggling with SIBO, is basically like a hug from a friend (and her name is Phoebe!)
If you or a friend struggle with SIBO, run to the store (or add to your cart!) Phoebe’s book SIBO Made Simple. Here are just a few things you’ll learn in this new book #SIBOMadeSimple that truly make it the most comprehensive resource for this type of gut healing: what to put in your SIBO medicine cabinet for managing side effects and symptoms, where probiotics and prebiotics fit into treatment, an overview of available dietary approaches, how to make your treatment work in tandem with your diet, advice on managing food fears while treating SIBO, how to safely reintroduce ingredients, diversify your diet and prevent relapse–And so much more! Pick up your copy today at SIBOMadeSimple.com to take advantage of the bonuses!
Greek Chicken Zoodle Soup with Dill
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless skinless chicken thighs
- Sea salt and freshly ground black pepper
- 1/2 small fennel bulb core removed, thinly sliced (about 1 cup)
- 2 medium-size carrots finely diced
- 8 cups Low-FODMAP Chicken Bone Broth page 000
- 1 medium-size zucchini about 8 ounces, spiralized into noodles
- 1/3 cup freshly squeezed lemon juice from 2 lemons
- 2 tablespoons chopped fresh dill
- 4 large eggs beaten
- In a large stockpot or Dutch oven, heat the oil over medium-high heat. Season the chicken generously with salt and pepper. Add to the pot in an even layer and sear until a nice crust has formed on both sides, about 3 minutes per side. Transfer to a plate.
- Add the fennel and carrots to the pot. Sweat the veggies over medium heat, stirring occasionally and scraping up any brown bits that may have formed from the chicken, until tender, about 5 minutes. Return the chicken to the pot along with the broth and 1 teaspoon of salt. Bring to a boil, lower the heat, and gently simmer until the carrots are soft and the chicken is tender enough to pull apart with a fork, about 15 minutes.
- Remove the chicken from the pot again and transfer to a medium-size bowl. Shred with a fork into bite-size pieces.
- Meanwhile, add the zucchini noodles to the broth and simmer over low heat until tender, about 3 minutes. Remove the pot from the heat and add the lemon juice, shredded chicken, and dill.
- In a medium-size bowl or 4-cup measuring cup, beat the eggs.
- Temper the egg by slowly whisking in 1?4 cup of the hot broth into them, adding a very small amount at a time so as not to scramble the egg. Repeat with another 3/4 cup of broth. Once the egg mixture is warm to the touch and the broth is fully incorporated, stir the mixture into the soup. If your egg “breaks” into stringy bits, don’t freak out. It will still taste delicious, but will look a little funky—like Chinese egg drop soup. Pretend that’s what you were going for and, either way, serve immediately.