Chicken Zoodle Soup

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 lb (3 medium-sized zucchini, medium-sized
  • 1 Bay leaf
  • 3 Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 Onion
  • 2 tbsp Parsley, fresh leaves
  • 1/4 tsp Rosemary, dried
  • 1 sprig Rosemary
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 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
• 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 rosemary
• 2 tablespoons chopped fresh parsley leaves

Directions

• 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.