Chicken Zoodle Soup

Ingredients

• 2 tablespoons olive or coconut oil
• 2 cups carrots, peeled and chopped
• 1 cup celery, chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh thyme, picked and chopped
• 2 bay leaves
• Salt and pepper, to taste
• 6 cups low-sodium chicken stock
• 3 cups shredded rotisserie chicken
• Zest and juice of 1 lemon
• 1/4 cup dill, finely chopped
• 1/2 cup fresh parsley, picked and finely chopped
• 6 cups zoodles (spiralized zucchini)

Directions

In a large pot or Dutch oven, heat oil over medium-high. Once hot, add carrots, celery, onion, garlic, thyme and bay leaves, and season with salt and pepper. Sauté vegetables until they begin to soften and slightly brown, about 4-5 minutes. Add chicken stock, chicken, lemon zest and juice, dill and parsley, and bring to a rolling boil. Reduce heat and simmer for 10-15 minutes. Discard bay leaves.

To serve, portion 1 cup of zoodles in bowls and pour hot soup over them.*

*For leftovers, store the soup and the zoodles separately.