Previous recipes posted here have featured zucchini “noodles” (for which I have just coined the name zoodle) and chicken broth.  This soup is super easy if you have these 2 items plus a few other basics on hand.  It’s no secret that I am no fan of pasta–so this is my version of chicken noodle soup!  If you make the chicken broth according to this linked recipe, it is so flavorful that this soup needs little seasoning.

1 small zucchini, spiralized with a vegetable spiralizer or a julienne vegetable peeler

2 cups homemade chicken broth

1/2 cup of a mix of other vegetables:  green peas (frozen ok), chopped carrots, finely chopped onions

1/2 cup chopped chicken meat (optional)

2 tsp. mellow white miso (MisoMaster brand is good)

salt and black pepper to taste

Heat broth in soup pot on medium heat until simmering.  If you want to add onions to your soup, sauté them first in some olive oil until soft and then add them to the broth.  Add other vegetables to the broth except zucchini.  As soon as other veggies are tender, add the chicken.  Simmer for a few minutes and then add the zucchini “zoodles”.  Simmer for just a few minutes more so as not to overcook the zucchini–it should be firm so it resembles pasta.  Take off heat.  Mix miso in a bowl with a few tablespoons of the hot broth from the soup and then add this mixture to the soup.  Stir well.  Add salt and black pepper to taste.  Best served immediately.