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06
26
2017

Chicken Zoodle Soup

Prep Time: 16 | Total Time: 30

 

  • Servings – 4
  • Serving Size – 1/4 of recipe
  • Calories – 317
  • Fat – 7g
  • Carbs – 28g
  • 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.

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