Lindywell

Chicken Zoodle Soup

Dietarydairy-free, gluten-free
Recipe BundleNovember 2017
Meal CourseLunch

Servings

Ingredients

2tbsp olive oil– divided
1lb chicken breast– boneless, skinless – chopped
sea salt + pepper
1 onion– diced
4 carrots– peeled and diced
2stalks celery– diced
3cloves garlic– minced
1/2tsp dried thyme
1/4tsp dried rosemary
2 bay leaf
6cups chicken stock
2-3 zucchini, spiralized (about 1 lb spiralized zuchinni)
2tbsp lemon juice

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”.