Chicken Zoodle Soup

Chicken Zoodle Soup

Chicken Zoodle Soup

Chicken Zoodle Soup

  • 1/3 cup coconut oil or ghee
  • 1 pound boneless, skinless chicken thighs or breasts, sliced (optional)
  • 1 cup diced celery
  • 2 shallots, diced
  • 1/2 cup diced carrots
  • 8 cups chicken bone broth (homemade or store bought – use code ‘pompa’ for 15% off)
  • 2 tsp. finely ground gray sea salt
  • 1/2 tsp. dried thyme
  • 1 tsp. dried or fresh parsley
  • 2 cups baby spinach
  • Fresh ground black pepper, to taste
  • Spiralized zucchini noodles, or “Zoodles” (about 2-3 large zucchini, or 4-6 small)
  1. Heat the oil in a large saucepan over medium-high heat, then add the celery, shallots, and carrots to the pan and sauté for 5 minutes.
  2. Add the broth, salt, thyme, parsley, and pepper. Cover and bring to a simmer.
  3. Once simmering, reduce the heat to medium-low and cook for 20 minutes.
  4. In the last 2 minutes of cooking, add the zoodles and the cooked, diced chicken (if using).
  5. Put a small handful of chopped spinach in each bowl.
  6. Remove from heat and divide the soup into the bowls, wilting the spinach.
  7. Enjoy!

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