Nourishing Chicken Zoodle Soup

I made a double batch of this soup last week and the zoodles held up for a few days perfectly for reheating!

They were still a little crisp although they became a bit more drab in color.

It tastes BETTER the next day, as many soups do, which makes this ideal for meal prep!

You can also make a double/triple batch for food prep and wait until reheating to add fresh zucchini noodles.
I definitely recommend this soup!

The spiralizer I’ve been using for years, and LOVE is available on Amazon here: cleanfoodcrush.com/spiralizerMakes about 6 servings

Ingredients:

• 2 cups shredded cooked chicken or turkey
• 3 medium zucchini, spiralized ( cleanfoodcrush.com/spiralizer )
• 1 Tbsp olive oil
• 1 yellow onion, diced
• 4 ribs celery, sliced
• 1 red bell pepper, diced
• 1 clove fresh garlic, minced
• 2” nob fresh ginger, peeled and grated
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 8 cups turkey, chicken, or vegetable broth/stock
• 2 Tbsps fresh chopped parsley leaves
• sea salt and fresh ground pepper, to taste
• 1/2 fresh lemon, juiced

Instructions:

Heat oil in a large stockpot over medium heat.

Sauté the onion, celery, pepper, ginger, and garlic for about 4 minutes, stirring occasionally.Add the broth/stock, thyme, rosemary, bay leaf, and shredded chicken into the pot and simmer on low for about 10 minutes.Stir in the zoodles and cook for 2-3 minutes more, until just begins to soften.Add fresh squeezed lemon juice of 1/2 a small lemon, then give everything a gentle stir.Garnish with fresh chopped parsley, serve hot and enjoy!

❤Rachel

Eat this Nourishing Chicken Zoodle Soup to Lower Inflammation and Boost Immunity

Category Dinner

Ingredients

• 2 cups shredded cooked chicken or turkey
• 3 medium zucchini, spiralized ( cleanfoodcrush.com/spiralizer )
• 1 Tbsp olive oil
• 1 yellow onion, diced
• 4 ribs celery, sliced
• 1 red bell pepper, diced
• 1 clove fresh garlic, minced
• 2'' nob fresh ginger, peeled and grated
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 8 cups turkey, chicken, or vegetable broth/stock
• 2 Tbsps fresh chopped parsley leaves
• sea salt and fresh ground pepper, to taste
• 1/2 fresh lemon, juiced

Instructions

1. Heat oil in a large stock pot over medium heat.
2. Saute the onion, celery, pepper, ginger and garlic for about 4 minutes, stirring occasionally.
3. Add the broth/stock, thyme, rosemary, bay leaf, and shredded chicken into the pot and simmer on low for about 10 minutes.
4. Stir in the zoodles and cook for 2-3 minutes more, until just begins to soften.
5. Add fresh squeezed lemon juice of 1/2 a small lemon, then give everything a gentle stir.
6. Garnish with fresh chopped parsley, serve hot and enjoy!

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