Midweek Health-kick: Chicken, Egg and Zoodle Soup

It’s getting colder here in Melbourne, winter’s arriving and the soup recipes are coming out!

Bring on more zucchini noodle magic I say: This chicken, egg and zoodle soup is another recent creation that gives you loads of bang-for-buck –  for only 185 calories per serve, you get two big bowls of deliciousness.

The chicken stock is key here, and I have tried the recipe with both homemade stock and store-bought (albeit the best I could find at our local organic store) – homemade wins of course, but the store-bought stock still made for a great midweek meal.

So here goes –

Chicken, Egg and Zoodle Soup, makes 2 generous bowls (approx. 185 cal per serve)

Ingredients

  • 750ml chicken stock
  • 125g skinless chicken breast
  • 3 small-medium sized zucchini (or 2 large)
  • 1/2 tbsp soy sauce
  • 1/4 brown or white onion, finely sliced
  • 1 egg
  • 2 tbsp chives, finely chopped
  • 1 red chilli, sliced
  • Salt & Pepper, to taste

Directions

  • Using a Julienne peeler, mandoline or spiralizer, slice the zucchini into long “noodles”
  • Place into a strainer over a bowl or sink, and salt heavily.  Leave for 15-20 mins – this will sweat the noodles which allows them to keep their shape and texture once cooked.
  • Heat the stock and soy sauce in a pot and bring just boiling point
  • Add the chicken breast in one piece (no need to slice), turn the heat down as low as possible and poach gently, covered, for approximately 8-10 minutes or until the chicken is cooked all the way through.  You can check this by prying it apart with 2 forks, it should come apart easily when done.
  • Remove the chicken breast from the stock, shred with a fork and set aside.
  • Rinse zoodles well in cold water to remove the salt.
  • Drain and add to stock, along with the sliced onions.
  • Turn heat up to medium-high and cook the zoodles for about 3-4 minutes until just tender.
  • Remove zoodles with a slotted spoon, and place into 2 bowls.
  • Top the zoodles with the shredded chicken, chilli and chives.
  • Crack the egg into the pot of stock and stir quickly with a fork until the egg is cooked.
  • Ladle the soup into the bowls over the zoodles & chicken.
  • Add salt & pepper to taste and it’s ready to serve – super easy!

Chicken Egg and Zoodle Soup (1 of 1)

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