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Zucchini Noodle Soup
This recipe was developed by a busy working mom who wants to squeeze as many veggies into her family as possible.
Prep Time: 00:10
Cook Time: 00:30
2 tablespoons olive oil
1/2 vidalia onion chopped
1 garlic clove minced
2 celery stalks chopped
3 carrots chopped
2 zucchini spiralized
2 cups shredded rotisserie chicken
4 cups bone broth
1/2 tsp organo
1/2 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
1Chop and prepare all ingredients.
2Heat olive oil in a sturdy pot.
3Add onion and garlic, cook for 2 minutes.
4Add celery, carrots, spices and seasonings, cook for 5 min.
5Mix in bone broth and bring it to a simmer 10 min.
6Combine shredded chicken and zucchini noodles into the soup for 2 min.
7Serve and Enjoy!
I double the recipe for lunch leftovers. It heats up well and stays warm in school thermoses. I generally roast 2 chickens every week and this is a great way to use leftover chicken. After roasting chickens, I throw carcasses into a crock pot with veggies and grass fed beef bones and make my own bone broth. Thus no part of the chicken goes to waste.
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