Healthy Spicy Chicken Chowder with Carrot Noodles

Healthy Spicy Chicken Chowder with Carrot Noodles

Healthy Spicy Chicken Chowder with Carrot Noodles

Here's a delicious way to enjoy noodles without the added carbohydrates. Using a vegetable peeler you will create long strips of carrots or zucchini that make great substitutes in your homemade soup without sacrificing flavor. 

Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16
Calories 306 kcal


  • 4 Tablespoons Coconut oil
  • 6 cloves garlic, minced
  • 4 lbs bone-in, skinless chicken thighs
  • 2 butternut squash, seeded peeled and cubed (3-4 cups)
  • 2 bunch red kale, chopped
  • 2 (160z) jar green, roasted salsa
  • 8 cups Chicken Broth
  • 10 large carrots, made into flat noodles with a vegetable peeler
  • 2 Tablespoons lime juice
  • 1 teaspoon sea salt
  • 1 cup fresh cilantro, chopped


  1. In a large soup pot, place the coconut oil over medium high heat. 

  2. Add the garlic and chicken thighs and cook, stirring often, for 5 minutes. Add the butternut squash cubes and chopped kale, continuing to cook for 5 minutes.

  3. Add the salsa and chicken broth and bring to a low boil.

  4. Wash the carrots, and then use a vegetable peeler to create long, flat "noodles". Add to the pot. Reduce to a simmer and cover for 40 minutes.

  5. Remove the chicken from the pot and pull the chicken meat from the bones. Use an immersion blender to puree 1/3 of the vegetables. Return the meat to the pot and discard the bones. Add most of the cilantro, saving just enough to garnish each bowl. Serve warm.

  6. Nutritional Analysis: One serving equals: 306 calories, 19g fat, 528mg sodium, 21g carbohydrate, 3g fiber, and 23g protein