Chicken Zoodle Soup

SOUP'S ON! Chicken zoodle soup, that is. This recipe is perfection: light, full of flavor, and keeps well for at least three days. It's a wonderful go-to when you want something warm and filling, but don't necessarily want to blow your caloric load on pasta. A few chef's notes: I didn't have dried rosemary, so I used fresh throughout the recipe. I think I'd grab some dried next time, though. Also, the recipe only calls for cooking the chicken on either side for 2-3 minutes, then adding it to the broth for an additional 5 minutes. That didn't seem like enough time to me, so I actually threw it in the oven at 300º while I chopped vegetables to make sure it was cooked all the way through. I then added it to the broth like the recipe calls for, and it turned out great. Just a thought! Other than that, PERFECTION!

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Chicken Zoodle Soup by Damn Delicious

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

  1. 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.

  2. 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.

  3. 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.

  4. Serve immediately, garnished with rosemary and parsley, if desired.

Soups Stews ChilisEmma Goldenrecipes, food, cooking, recipe, soup, chicken, zoodle, spiralizer, healthy, clean, clean eats, homemade, dinner, lunchComment