Lemon Chicken Zoodle Soup

Lemon Chicken Zoodle Soup

This Lemon Chicken Zoodle Soup is the perfect soup if you're trying to fight a never ending cold or if you're simply looking for a comforting, healthy soup that will warm you to your toes!

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Ingredients:

• Chicken:
• 1 1/2 pounds boneless, skinless chicken breast
• salt and pepper, (to taste)
• Vegetables:
• 2 tablespoons olive oil
• 3 stalks celery, (sliced)
• 4 medium carrots, (peeled and sliced)
• 1 medium yellow onion, (diced)
• 1 medium leek, (chopped)
• 4 cloves garlic, (minced)
• 2 cups baby spinach, (chopped)
• 4 medium zucchinis, (spiralized*)
• Stock and Flavoring:
• 8 cups no salt added chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried parsley
• 1/4 teaspoon dried rosemary
• 1 bay leaf
• 1 lemon

Instructions:

1. Place a large soup pot over medium-high heat with the olive oil. Once heated, add the celery, carrots, onions and leeks. Cook 4-5 minutes or until the vegetables are tender, stirring occassionally.
2. Add the minced garlic and saute for 1 minute. Stir well.
3. Pour in the chicken stock. Using a wooden spoon, scrape along the bottom of the pan to remove any brown bits from sauteeing. Season the chicken with salt and pepper (to taste) and add it to the pot along with the seasonings. Stir to mix well.
4. Reduce the heat to medium-low and cook for 10 minutes, or until the chicken is cooked through. The internal temperature should read 165 degrees F using an instant read meat thermometer.
5. Remove the chicken from the pot to a cutting board or plate. Increase the temperature to medium-high. Add in the spiralzied zucchini and cook for 3-4 minutes or until the zoodles have softened slightly. Check at 3 minutes, lowert the tempature to low, and then add the spinach.
6. As the zoodles are cooking, shred the chicken using two forks.
7. Return the chicken to the pot, squeeze in 1/2 to 1 full lemon -depending on your taste preference. Remove the bay leaf, season with additional salt and pepper, if needed and to taste. Give the pot a good stir.
8. Serve warm, garnished with parsley or rosemary and a lemon wedge for extra lemony flavor!

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