|Chicken Zoodle Soup with sliced avocado|
|Chicken Zoodle Soup, yum!|
2 Chicken Breasts, cut into small pieces
3 medium size Zucchini, spiralized
3 Carrots (I used TriColor ones), sliced
2 stalks Celery, sliced
|My Chicken Zoodle Soup and sliced avocado|
1 medium size Onion, chopped
3 cloves Garlic, whole
1 Bay Leaf
2 tablespoons Parsley, chopped
1 sprig Rosemary
1 tablespoon Thyme
1 teaspoon Mexican Oregano
|Allen adding some NYC Hot Sauce and oyster crackers to his Chicken Zoodle Soup|
Coarse Salt to taste
Cracked Black Pepper to taste
2 cups Water
4 cups Organic Low Sodium Chicken Stock
2 tablespoons freshly squeezed Lemon juice
2 tablespoons Extra Virgin Olive Oil
1 avocado, sliced
Cut chicken breasts into small pieces and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook chicken, set aside.
In a large soup pot over medium heat, add 1 tablespoon olive oil and add garlic, onion, carrots, and celery. Cook stirring often until tender, about 4-6 minutes.
|All the veggies in the pot|
Add bay leaf and rosemary sprig, and then oregano and thyme.
Whisk in chicken stock, and water and bring to a boil.
Add zoodles (zucchini noodles), the cooked chicken and reduce heat and simmer for 3-5 minutes or until zucchini is al dente.
Add lemon juice and stir.
|Zoodles are almost al dente|
Season to taste with salt and pepper and stir. Remove whole garlic cloves, bay leaf and rosemary sprig before serving.
Add parsley just before serving.
Serve with sliced avocado.
Please visit Damn Delicious for the recipe: