Chicken Zoodle Soup

Yields: 6 servings
Prep time: 15 mins Cook time: 15 mins Total time: 30 mins

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
• 2 tablespoons freshly squeezed lemon juice
• 1 sprig fresh rosemary
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
2. Season chicken with salt and pepper, to taste.
3. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
4. Add remaining 1 tablespoon oil to the stockpot.
5. Add garlic, onion, carrots and celery.
6. Cook, stirring occasionally, until tender, about 3-4 minutes.
7. Stir in thyme and rosemary until fragrant, about 1 minute.
8. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil.
9. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes.
10. Stir in lemon juice; season with salt and pepper, to taste.
11. Serve immediately, garnished with rosemary and parsley, if desired.

Recipe from: https://damndelicious.net/2016/01/13/chicken-zoodle-soup/