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Soup-Chicken Zoodle Recipe

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This recipe for Soup-Chicken Zoodle is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp Olive Oil, divided
1 lb Boneless skinless chicken breast, 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
½ tsp Dried thyme
¼ tsp Dried rosemary
4 cups Chicken stock
1 Bay leaf
1 lb Zucchini, spiralized (3 medium)
2 tbsp Freshly squeezed lemon juice
1 sprig Fresh rosemary
2 tbsp Chopped fresh parsley leaves
Directions:
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 4-5 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.

 

 

 

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