• prep: 25 min
• cook: 3 hr 40 min
• total: 4 hr 5 min

servings:

This immunity-boosting chicken noodle soup is just as comforting as your grandma's, but it's also gluten-free and paleo-friendly, thanks to a big helping of spiralized zucchini "noodles" instead of traditional wheat-based pasta. The homemade chicken broth is flavored with ginger in two ways: sliced ginger simmers slowly to lend warming background notes, while freshly grated ginger added at the end of cooking brings zippy flavor and extra health benefits.

• 4 medium carrots (about 1 1/4 pounds), divided
• 3 (3") pieces ginger, unpeeled
• 1 (3 1/2–4 pound) whole chicken
• 1 medium onion, unpeeled, cut into sixths
• 3 celery stalks, cut into 2" pieces
• 1 head of garlic, halved crosswise
• 1 tablespoon black peppercorns
• Handful of cilantro stems, plus leaves (for serving; optional)
• 2 medium zucchini (about 10 ounces)
• 2 teaspoons kosher salt, plus more
• 3/4 teaspoon freshly ground black pepper, plus more
• Lime wedges (for serving; optional)
• A large stockpot (at least 8 quarts); a spiralizer or mandoline with a medium julienne blade

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