06
26
2017
Chicken Zoodle Soup
Prep Time: 16Total Time: 30
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Servings – 4
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Serving Size – 1/4 of recipe
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Calories – 317
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Fat – 7g
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Carbs – 28g
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Protein – 42g
Ingredients:
- 3 tbsp – olive oil
- 1 1/2 lb – boneless chicken breast, cut into chunks
- dash – salt and black pepper
- 4 – garlic cloves, minced
- 2 – onions, diced
- 3 – carrots, peeled and diced
- 4 – stalks of celery, diced
- 1/2 tsp – dry thme
- 8 cups – chicken stock
- 2 – bay leads
- 2lb – zucchini, spiralized
- 4 tbsp. – lemon juice
- 1 – sprig of rosemary
- 4 tbsp – chopped parsley leaves
Directions:
1. Heat 1 1/2 tbsp. olive oil in a large stockpot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes.
2. Add remaining 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.
3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
4. Serve immediately, garnished with rosemary and parsley, if desired.