Chicken Zoodle Soup

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 1 lb boneless, skinless chicken breasts, cut into 1 inch chunks
• *Tip: for a quicker convenient option, purchase and debone a rotisserie chicken
• Kosher salt and freshly ground black pepper
• 3 cloves garlic minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• 4 cup chicken broth
• 1 bay leaf
• 1 lb (3 medium-sized) zucchini, spiralized
• 2 tablespoons lemon juice 

INSTRUCTIONS:

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. (If using rotisserie chicken skip this step)

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 broth, 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.

Yields: 6 servings

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