Zucchini Noodle Soup

This recipe was developed by a busy working mom who wants to squeeze as many veggies into her family as possible.

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Servings: 4

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

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!

Additional Notes

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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