We love this chicken soup recipe! It's a basic chicken soup recipe, but substitute zucchini "noodles" for the typical noodle or rice. It was a hit even with teenagers!
1-2 Tablespoons (15 -30 ml) olive or avocado oil
2 large thinly sliced carrots
2 stalks thinly sliced celery
1 medium chopped onion
1 clove of chopped garlic or ¼ teaspoon of garlic powder
2 quarts (approx. 2 liters) chicken stock or broth, preferably organic
1 - 2 zucchini or yellow squash
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
Diced, cooked chicken - I use ~2 large handfuls
1. Heat a large dutch oven or soup pot over medium heat. Add olive oil, vegetables and garlic and saute for 5 minutes, until the vegetables start to soften and the onion is translucent.
2. Add chicken stock or broth, salt and black pepper. Cover, bring to a boil and then reduce the heat to simmer for 20 minutes.
3. Spirilize the zucchini into "zoodles"
4. Add cooked chicken and "zoodles" and heat an additional 5-10 minutes until warmed through and zoodles are tender.