Slow Cooker Chicken Zoodle Soup

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Chicken breast

• Produce

  • 2 tsp Basil, dried
  • 1 Bay leaf
  • 1 cup Carrots
  • 3 stalks Celery
  • 1 tsp Dill, dried
  • 1 tbsp Rosemary, Fresh
  • 1 tbsp Thyme, fresh
  • 1 White onion, small
  • 2 Zucchini, medium-sized

• Canned Goods

  • 64 oz Chicken broth

• Baking & Spices

  • 2 tsp Lemon pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

Found on wholesomelicious.com

Description

Ingredients

• 1.5 lbs chicken breast (uncooked)*
• 1 small white onion, diced
• 3 stalks chopped celery
• 1 cup chopped carrots
• 64 oz chicken broth
• ¼ cup apple cider vinegar
• 1 bay leaf
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 2 tsp dried basil
• 2 tsp lemon pepper
• 1 tsp dried dill
• 1 tsp sea salt (plus more to taste)
• 2 medium sized zucchini, spiralized

Directions

• For the Slow Cooker:
• Place chicken and vegetables (not the zucchini), in the bottom of your slow cooker. Top with chicken broth and apple cider vinegar.
• Add in all the fresh and dry herbs. Cover your slow cooker and set heat to low. Cook for 6-8 hours on low (it can be done as early as 6 hours, but totally fine to leave it to 8 hours for the flavors to meld and chicken to soften).
• Break up some of the chicken with a fork so you have smaller pieces. Add zucchini noodles and cook for an additional 30 minutes (or until noodles are soft and easy to eat).
• Serve with additional salt and pepper to taste.
• For the Instant Pot:
• Follow the exact same directions above, but throw ingredients (up until zoodles) in your instant pot instead of slow cooker.
• Select manual, and cook on high pressure for 10 minutes (for thick chicken breast). If your chicken is smaller you can do 8 or nine minutes.
• Use a quick release. Once the venting process is complete, remove lid and stir in zoodles. Top with extra salt and pepper to taste.