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Spicy Chicken Chowder with Carrot Noodles

Prep time 20 min
Cook time 1 hr
Total time 1 hr 20 min

Prep time 20 min
Cook time 1 hr
Total time 1 hr 20 min


It’s always exciting, here in Southern California, when the weather starts to cool off. Seemingly overnight, the days transition from peaking in the low 90’s, to brisk mornings in the 50’s. I switch from bugging the kids to put on sun screen in the morning to reminding them to put on a sweater as I happily pull on one of my many pairs of boots

Serves 8

2 tablespoons coconut oil (or use bacon fat for more flavor)

3 cloves Garlic, minced

2 pounds bone-in, skinless chicken thighs

1 Butternut Squash, seeded peeled and cubed (3-4 cups)

1 bunch red kale, chopped

1 (16 oz) can roasted green salsa

5 large carrots, made into flat noodles with a vegetable peeler

1 tablespoon lime juice

½ teaspoon sea salt

½ cup 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, stirring often, for 5 minutes. Add the butternut squash cubes and chopped kale. Continue to cook for 5 minutes.


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


Wash the carrots, 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 ⅓ 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 and enjoy!


Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —

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