Spicy Asian Chicken Zoodle Soup

• Gluten free

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 2 Carrots, whole
  • 1 clove Garlic
  • 1 tsp Ginger, fresh
  • 1/2 cup Onion
  • 2 Red chili peppers
  • 2 Zucchinis

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 3 tbsp Soy sauce

• Oils & Vinegars

  • 2 tsp Olive oil

• Liquids

  • 2 cups Water

Found on almostsupermom.com

Description

Ingredients

• 2 zucchinis
• 1 cup cooked chicken (I like to use left over rotisserie chicken)
• 1/2 cup onion
• 2 whole carrots
• 2 red chili peppers
• 1 clove crushed garlic
• 2 tsp olive oil
• 4 cups of chicken broth
• 2 cups of water
• 1 tsp grated fresh ginger
• 3 tbsp soy sauce

Directions

• Turn zucchini into noodles using a julienne peeler, spiralizer or veggetti.
• Put zucchini noodles into a colander and salt liberally let sit for 20 minutes (very important!)
• After 20 minutes, rinse and pat dry with a paper towel
• While zucchini is sitting, saute onions, carrots, peppers and garlic in a large pot for 4-5 minutes.
• Add broth, water, chicken, ginger and soy sauce
• Stir well and bring to a boil.
• Reduce heat and simmer for 10-15 minutes
• Add zoodles and simmer for an additional 5 minutes.
• Serve immediately.
• Store leftovers in an airtight container in the fridge for up to 5 days.