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.
- 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
In a large soup pot, place the coconut oil over medium high heat.
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.
Add the salsa and chicken broth and bring to a low boil.
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.
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.
Nutritional Analysis: One serving equals: 306 calories, 19g fat, 528mg sodium, 21g carbohydrate, 3g fiber, and 23g protein