Gluten Free Chicken Noodle Soup Recipe | Low Carb with Vegetable Noodles | Cook With Charla

Gluten-Free » Gluten Free Chicken Noodle Soup Recipe | Low Carb with Vegetable Noodles | Cook With Charla

Learn how to make delicious chicken noodle soup with creole-seasoned chicken, homemade stock, and a medley of vegetables. Low carb and gluten-free with zucchini noodles. A must-try recipe!

Delicious Gluten-Free Chicken Noodle Soup with Low Carb Vegetable Noodles | Cook With Charla

This is a description of a YouTube video showcasing a delicious chicken noodle soup recipe.

The video starts by offering viewers the option to donate and support the channel. Additionally, an e-book is available for purchase. However, the focus is on the recipe itself.

In the recipe, the chicken is generously seasoned with creole seasoning, seared, and shredded. It is then combined with homemade chicken stock and a variety of vegetables. One unique feature of this soup is that it is low carb and gluten-free, thanks to the use of zucchini or courgette noodles.

The video mentions various social media platforms where the content creator can be found, such as Instagram, Facebook, and Pinterest. It also provides an email address specifically for business inquiries.

Overall, the video aims to teach viewers how to make a delicious and healthy chicken noodle soup.

Transcription: Gluten Free Chicken Noodle Soup Recipe | Low Carb with Vegetable Noodles | Cook With Charla

Hi guys it’s sha from that girl Cooks healthy today I’m going to show you how to make some glutenfree chicken noodle soup using vegetable noodles it’s delicious nutritious and it’s great for weight loss and so easy to make so I cannot wait to show you guys how you can make it too so let’s get to.

It so these are the ingredients that you’re going to need you’re going to need some chicken I’m using boneless skinless chicken fries because I find that this type of chicken is a lot juicer than chicken breast but if you want to have your chicken extra lean then use chicken.

Bre breast instead what I normally do with the chicken breast is sorry the boneless chicken fry is that I cut off or should I say trim off any of the excess fat so I make it completely fat free anyway so just use whichever type of chicken that you want to use for this recipe I also have some chicken stock some in terms of vegetables I have for.

The noodles I have um cette also known as zucchini depending on what part of the world you’re in but I know it as kette so it’s just spiralized vegetable noodles some broccoli sugar snaps which is chopped up Celery bell peppers I like a combination of red and green but you can use any color that you want I have kale the type of kale that I’m using is.

Let me see if I can pronounce it it’s um cavalo Nero so I apologize to any Italians out there I’m not Italian so that’s my best way of describing that type of Kaya I’m using I have olive oil some onion garlic and ginger as the bestas ingredients some Creole seasoning I’m using homemade Creole seasoning I have that on my website some black.

Pepper and pink salt to taste and I also have some parsley and Thyme as well so the first thing we need to do is to season the chicken so I’m doing my chicken noodle soup my way so I’m going to show you the way that I make it and make it extra flavorsome by first of all just grabbing the cre seasoning and I’m just going to sprinkle that on the.

Chicken and then I’m just going to use my hands just to work that in you don’t need to marinate it or leave it to infuse overnight you can do if you want to but I just tend to just season the chicken and then use it as as part of The Next Step so you just want to season the chicken as best as you can and then we’re going to sauté or should I say.

We’re going to sear it next so the first thing that I’m going to do is I’m going to add some olive oil to my stock pot I’m using the same part throughout the entire recipe so I’m not changing it up but you guys if you want you can use a frying pan or a skillet instead to sear the meat so we’re just going to sear the meat so Brown the meat.

First of all and then we’re going to allow it to cook full so I’m letting you guys know the reason why is because during the cooking stages you’re going to notice that the chicken is going to extract its own juice particularly if you’re using boneless Chi boneless and skinless chicken fries if you’re using chicken breast it might not extract that.

Much juice I don’t really use chicken breast these days so I cannot really remember I’m just trying to think from the top of my head how it usually is so anyway you’re going to see that the chicken’s going to extract its own juice after several minutes and I have the heat level at the moment on medium heat and when the chicken starts to extract.

Its own juice this is a good thing you want to seal in that liquid do not try to drain it off nothing like that you want to just continue to cook what I do is I increase the heat to high to let that juice evaporate and it’s going to lock in the flavor you see right now that it’s starting to extract its own juices.

Just continue to roll with it just increase the heat but make sure that you are still stirring and supervising the chicken will burn and you just want to continue to cook it’s going to take a little bit of patience here so you’re going to have some patience until that liquid locks in and it’s going to make your meat taste a million times better.

So just work with it and persevere until you lock in that liquid so as you can see see now the chicken hardly has any of the liquid left over and this is what it looks like and this is pretty much what you need it to look like before you move on to shredding the chicken so I’ve got two forks here and.

I’m just going to show you guys how I shred the chicken you don’t need the chicken to be extremely shredded but you want to make sure that you break down most of the pieces so I’m going to show you guys like the first few minutes of how I shred the chicken and I’m going to do the rest of it off camera because it is time consuming and you don’t really.

Want to be watching me on camera just shredding chicken for a good while so um Shred the chicken you can do it in this the um stock po if you want to or whatever you’re using but make sure you switch it off if you are using it I just find it easier to just do it in one place and then I remove it and then set it aside in a dish so do whatever works.

For you in terms of how to Shad the chicken in so now we going to build the base of the soup so I have some olive oil that I’ve just added to the same stock pot again and then I’m going to add some onion garlic and ginger I want to add those base ingredients I always call.

Them my base ingredients because I use them in so many of my recipes if you guys have been following me you know that the majority of the recipes that I make particularly stews and curries I usually add these three or at least the two of them to the base of my recipes and it really does make a difference particularly to soup as well it’s not.

Any different depending depend on the soup you’re making but for this chicken soup I like to sauté the onion garlic and ginger for a few minutes just until it’s soft and translucent before moving on to adding the rest of the ingredients so the next thing I’m going to do is to add my bell peppers so once.

I’ve added those I’m just going to cook them for a few minutes before moving on to adding the rest of the vegetables and the herbs and the spices so I’m just going to add the broccoli the cauliflower the kale the thyme parsley more Creo seasoning to give it more flavor um I believe that’s the only ingredients that I’m just using for now.

The soup is not really hot at least not to me it does have a little kick to it but it’s not hot just for anybody who was wondering is it a hot recipe I personally don’t think it’s hot it just has a little bit of a kick to it so now I’m adding my chicken stock to the pot you want to make sure that.

You’re using quite a large pot my pot holds about up to 10 cups of liquid so you want something about that type of capacity you can use vegetable stock if you want but I really think it’s more complimentary when you use chicken stock for this particular recipe so I’m just going to use my little spatula just to push down some of.

The kale it’s going to cook anyway when we put the lid on and allow it to simmer and you’re going to notice that I’m not adding the noodles and the chicken until almost the last stages and that’s because I really want the chicken to hold it most of its flavor its own flavor and also I don’t want the vegetable noodles to be overcooked so.

I’m just going to put the lid on now and just let it simmer down till it’s tender so I’m just going to remove the lid now and show you guys what the soup looks like after I’ve left it on a gentle Simon and the vegetables are um quite soft and tender now so I’m just going to add some tomato paste to give the soup some color.

And it’s just a small amount of flavor so it’s not too overpowered with a tomato taste and once I do that I’m just going to add the shredded chicken and the vegetable noodles like I said to you guys before I like to add it near to the end stages so so it holds its flavor still and the vegetable noodles do not be become too mushy as well um also.

You’ll notice that the vegetable noodles are quite Giant in terms of how I spiralize them you can easily just chop them down if you want your vegetable noodles more manageable if you chop them down anyway but if you want to leave them big the way I’ve left them you can just leave them like that so whatever you guys prefer to do it’s up to you so.

I’m just going to tuck that down now into the soup as well and then I’m going to leave it to simmer for about another say 50 or 20 minutes not too long so you don’t really want to go too long when you add the last vegetables because these are the last ones before the soup is actually.

Ready so this is what the soup looks like now you can add some salt and pepper if you need to that’s going to depend on the taste of the Creole seasoning and also the vegetable stock so just do a taste test to test whether or not you need to add salt and pink salt and black pepper and that’s pretty much what the soup looks like guys it’s.

Great for weight loss it’s also nourishing as well and it’s perfect if you’re leaving a cold ass climate like I do you’re going to love the soup for those cold days and it’s also going to be complimenting anybody who has a weight loss goal right now this is the soup to have its flavor some really delicious very easy you can add more.

Vegetables if you want and thank you so so much for watching this video don’t forget to like comment and subscribe and the full recipe I’ll leave the link to that so you can see that too