Nourishing Chicken Zoodle Soup { I made a double batch of this soup last week a…


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!
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➡️The spiralizer I’ve been using for years, and LOVE is available on Amazon here: cleanfoodcrush.com/spiralizer
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makes 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 stock pot over medium heat.
Saute 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 .
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📌Pin this recipe here: https://cleanfoodcrush.com/chicken-zoodle-soup-clean-eating/

LOTS more breakfast recipes on the site!
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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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