Chicken Zoodle Soup

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Damn Delicious

Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(11)

Ingredients

6 servings

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
½ teaspoon dried thyme
¼ 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

American Beginner Sautéing Gluten-Free ...

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Preparation

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve immediately, garnished with rosemary and parsley, if desired.

Chef’s notes

*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!

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Chicken Zoodle Soup

Ingredients

Preparation

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Chef’s notes

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