Hoboken Mommies & Chicken (Zucchini) Noodle Soup

gluten freepaleo

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Guess what? I was featured on Hoboken Mommies, a social networking website for moms in Hoboken, NJ. I wrote an article on making healthy meals for your kids. I know what you’re thinking “But you’re not a mother?” That’s alright – I have a mother, I have friends and family who are mothers, and most importantly, I know healthy eating. Plus, I’m a woman and therefore have a maternal instinct, doesn’t that count for something? You don’t have to be a parent to understand that it’s crucial that our children grow up eating a balanced diet, including plenty of heart-healthy veggies.

Here’s an excerpt from the article:

All mommies would agree that one of the most difficult parts of parenting is introducing vegetables to their children in a quick, healthy and edible way. Take broccoli, for instance. I’ve seen mothers do everything to get their children to eat this vitamin-rich cruciferous vegetable – bake it in cheddar cheese, hide it in mac n’ cheese, pulverize it into a creamy soufflé, and grate it into a potato pancake. The thing is – that broccoli isn’t broccoli anymore – it’s a cheesy, high-calorie, high-fat version of its former healthy self.

All mothers fear that their child won’t get enough nutrients during the essential parts of their growth stages or that their child will eventually become malnourished or overweight because they don’t have a well-balanced diet. These fears are made worse everyday when their kid grabs a mozzarella stick instead of a celery stick or when they push aside their peas during dinner. Why doesn’t your son want to snack on brussel sprouts? Why doesn’t your daughter prefer a good green smoothie after school? Well, because they know they’re eating vegetables.

So, what do we do to get our children to eat cleaner diets and to simply, eat more vegetables? The answer is simple: Get Creative and Get Healthy. How? Get Inspiralized.

Check out Hoboken Mommies and see the full article here, which features this following recipe for Chicken Noodle Soup:

Inspiralized

Chicken Zucchini Noodle Soup

Chicken noodle soup, using zucchini noodles.

Ingredients

  • 2 large zucchinis peeled, Blade A
  • 2 tbsp olive oil
  • ½ medium red onion chopped
  • 1.5 large garlic cloves minced
  • 1 whole carrot quartered/diced (about ½ cup)
  • 1 celery rib halved lengthwise and chopped (about 1/3 cup)
  • 1.5 - 2 cups of shredded chicken*
  • 1 sprig of thyme
  • 1.5 tsp of dried parsley
  • salt and pepper to taste
  • 3-4 cups of chicken broth**

Instructions

  • Place a large saucepan over medium heat and pour in olive oil. Once oil heats, add in garlic, celery, onions and carrots. Season with salt and pepper and stir to cook for about 3-5 minutes or until onions look translucent and vegetables begin to soften.
  • Add in desired cups of chicken broth, parsley and thyme. Bring to a boil, lower heat and let cook for about 5-7 minutes and then add in the chicken. Cook the chicken for 2-3 minutes to heat up.
  • Finally, add in the zucchini noodles and stir to combine. Cook for about 2-3 minutes or until noodles heat and soften slightly.
  • Ladle soup into bowls and enjoy!

Notes

*I cooked my chicken using a George Forman grill and then shredded it with a fork and knife. A quicker solution is buying a cooked rotiserrie chicken and shredding the meat that way.
**If you like your chicken noodle soup with more broth, use 4 cups. For less broth, use 3 cups.
Instructions with Pictures

Place a large saucepan over medium heat and pour in olive oil. Once oil heats, add in garlic, celery, onions and carrots. Season with salt and pepper and stir to cook for about 3-5 minutes or until onions look translucent and vegetables begin to soften.

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Add in desired cups of chicken broth, parsley and thyme. Bring to a boil, lower heat and let cook for about 5-7 minutes and then add in the chicken. Cook the chicken for 2-3 minutes to heat up.

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Finally, add in the zucchini noodles and stir to combine. Cook for about 2-3 minutes or until noodles heat and soften slightly.

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Ladle soup into bowls and enjoy!

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3 comments

This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2013/12/04/paleo-aip-recipe-roundtable-5/
Thank you, I'm glad you like the recipe and find it helpful when following the AIP lifestyle!
dooner says:
This is one of my favorite recipes but it looks like the link to the full recipe in the article is broken. Any chance of getting it reposted?

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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

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you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

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Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

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