What’s the perfect complement to a cool summer evening?
Spicy chicken chowder, that’s what!
Now, noodles and chowder are a killer combination. Unfortunately, those noodles can pack on the carbs.
So how can you enjoy the texture of noodles with some spicy chowder broth?
You use carrots or zucchini, of course! Just peel either of these veggies into noodle shapes and you’re good to go!
Minimal in calories, low in carbs, and high in protein—what’s there not to love about this recipe?
Time to dig in!
- 2 tablespoons of coconut oil (you can use bacon fat for more flavor)
- 3 cloves of garlic, minced
- 2 lbs of bone-in, skinless chicken thighs
- 1 butternut squash, seeded , peeled, and cubed (3-4 cups)
- 1 bunch of red kale, chopped
- 1 (16 oz) jar of green roasted salsa
- 4 cups of chicken broth
- 5 large carrots, made into flat noodles with a vegetable peeler
- 1 tablespoon of lime juice
- 1/2 of a teaspoon of sea salt
- 1/2 of a cup of fresh cilantro, chopped
- In a large soup pot, place the coconut oil (or bacon fat) over medium high heat. Add the garlic and chicken thighs, and cook, for 5 minutes, stirring often. Add the butternut squash cubes and chopped kale. Continue to cook for 5 minutes.
- Add the salsa and chicken broth, and bring the chowder to a low boil.
- Wash the carrots, then use a vegetable peeler to create long, flat “noodles”. Add these “noodles” to the pot. Reduce the pot 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 purée 1/3rd 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 the chowder warm.