Chicken Zoodle Soup
Your childhood favorite gets a healthy boost. Zucchini "noodles" stand in for pasta, while the other goodness remains. Parsley and lemon offer a refreshing and bright finish to this (sometimes) bland soup.
Servings: 8 servings
Ingredients
- 2 tsp olive oil
- 1 medium yellow onion chopped
- 1 cup celery, chopped
- 2 cloves garlic chopped
- 2 cups carrots, chopped
- 1/4 tsp Turmeric
- 1/2 tsp thyme
- 1/2 tsp oregano ,
- 1 tsp parsley
- 1 tsp rosemary
- 1 lb boneless, skinless chicken breasts cooked and shredded/cubed
- 8-10 cups chicken stock
- 2 medium zucchini spiralized
- Additional parsley and fresh lemon, to serve
Instructions
- In a large dutch oven or stock pot over medium heat, add oil. Once heated, add onion, garlic, carrot, and celery. Stir to coat vegetables. Season lightly with salt and pepper.
- Once vegetables have been thoroughly "sweated" (about 10 minutes), add spices. Feel free to use fresh if it's available - you'll get amazing flavor!
- Allow to saute for 2 minutes, then add chicken and chicken stock. Stir to combine.
- Allow to simmer for at least 30 minutes.
- Add spiralized zucchini to soup, cooking for 10 minutes. If you don't have a spiralizer....you really need to get one. I'm kidding (not really though dude - you're making Chicken ZOODLE Soup!) ... In a pinch, you can slice the zucchini in half, and then slice in to half moons.
- Ladle soup in to individual bowls. Top with chopped parsley and fresh lemon slices and enjoy!