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Chicken Zoodle Soup Recipe


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     Chicken Zoodle Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

2 Tbsp. olive oil
1 lb. chicken breast, cut into chunks
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp. thyme
1/4 tsp. rosemary
4 cups chicken broth
1 bay leaf
1 lb. zucchini, spiralized
2 Tbsp. fresh lemon juice
1 sprig rosemary
2 Tbsp. fresh parsley, chopped

Heat 1 Tbsp. olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 Tbsp. of olive 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 the chicken broth, 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.

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