On Sunday, when I was feeling a bit stronger, I made this variety of chicken noodle soup using zucchini noodles. Made with rich Asian flavors such as lime and soy sauce, this broth moves over the tongue with a variety of flavors. The aromas are a welcome diversion to the standard chicken noodle soup. By substituting zucchini noodles, the soup is gluten free (so long as you used gluten-free soy sauce or maple syrup).
The best part is that the recipe and effort yielded additional portions I’ve continued to enjoy this week.
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