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Ingredients
- 2 tbsp olive oil - divided
- 1 lb chicken breast - boneless, skinless - chopped
- sea salt + pepper
- 1 onion - diced
- 4 carrots - peeled and diced
- 2 stalks celery - diced
- 3 cloves garlic - minced
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 2 bay leaf
- 6 cups chicken stock
- 2-3 zucchini , spiralized (about 1 lb spiralized zuchinni)
- 2 tbsp lemon juice
Ingredients
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Instructions
- In a Dutch oven or large stockpot, heat 1 tbsp of olive oil over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned on all sides, about 3-4 minutes. Remove from pan.
- Add another tbsp of olive oil to the pot and add onion, carrots, and celery. Cook until the onion starts to become translucent, about 3-4 minutes. Add garlic, thyme, rosemary, bay leaves, salt, and pepper, and cook for one more minute.
- Add chicken stock and bring soup to a boil. Add chicken and zoodles*. Reduce the heat and simmer for 5-7 minutes, until zoodles are tender. Add lemon juice and season with salt and pepper to taste. Serve immediately.
Recipe Notes
*The zoodles are best when served immediately after cooking. If you are preparing it for later in the day or later in the week, store the zoodles separately. When you are ready to eat, bring the soup to a boil and add the zoodles 5 minutes before serving.
If you don't have a spiralizer, you can by pre-spiralized zoodles at many grocery stores or grate the zucchini for shorter "zoodles".
This is so delicious! To make it a bit more “my kid-friendly”, I added ramen noodles with the Zoodles. Will make again, and next time, I’ll do a double batch.
What a good idea, Shelli!
Skipped the zoodles and put parsley dumplings in this… Yum 🙂
Wow, that sounds so yummy, Ashley!