CHICKEN ZOODLE SOUP RECIPE
Just like mom’s cozy chicken noodle soup however created with zucchini noodles instead! Thus comforting and healthy!
Californians area unit serious wimps within the cold considering we tend to wear flip flops 350 days out of the year. But this soup is everything. Seriously, It is everything.
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| CHICKEN ZOODLE SOUP RECIPE |
You have all of your veggies in one pot, preparation away altogether of it’s glory, swapping out ancient noodles for spiralized zucchini noodles (AKA zoodles), and so adding in a very squeeze of juice for that hint of refreshing goodness.
It’s super cozy, comforting and healthy – except it doesn’t even style healthy.
INGREDIENTS :
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups chicken stock
- 1 bay leaf
- 1 pound (3 medium-sized) zucchini, spiralized
- 2 tablespoons freshly squeezed lemon juice
- 1 sprig fresh rosemary
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS :
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
- Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with rosemary and parsley, if desired.
