Whole 30 Chicken and Zucchini Noodle Soup
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The zucchini spirals in this recipe instead of noodles works!

Ingredients:

2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

6 cups chicken broth or chicken bone broth

3 carrots, sliced

3 stalks celery with leaves, chopped ¼ inch thick

1 large white onion, coarsely chopped

1 tbsp fresh lemon juice

1 tsp each dried thyme and dried marjoram

1 tsp sea salt, additional to taste

½ tsp ground black pepper , additional to taste

1 bay leaf

1 10-oz pkg zucchini noodles, or 2 small zucchinis, spiralized (Tip: Cut long noodles into smaller pieces.)

ground black pepper, optional

fresh thyme leaves, optional

Direction:

In a 6-quart slow cooker, combine chicken, broth, carrots, celery, onion, lemon juice, dried thyme, marjoram, salt, pepper and bay leaf. Stir to combine.

Cover and cook on low for 6 hours or on high for 3 hours. Remove and discard bay leaf. Turn the slow cooker to high if using the low setting. Add the zucchini noodles. Cover and cook for 5 minutes or until noodles are tender. Season with additional salt and pepper.

 

 

SoupLili Courtney