Chicken Zoodle Soup

Monday, January 23, 2017

serves 4-6

What You Need
2 chicken breast
2 TBS ghee or butter
1 TSP herbs de provence
1/2 onion, diced
3 carrots, diced
2 garlic cloves, minced
4 cups chicken broth
1 cup peas, frozen or canned
2 TSP lemon zest
2 TBS lemon juice
2 zucchini or squash, spiralized

Directions
1. Cook chicken breast following this recipe.
2. In a large stock pot heat butter and once melted, add in onion and carrots. 
3. Cook until onions are translucent and then add in the garlic and herbs de provence. Cook for about a minute.
4. Next, add in the broth and peas. Turn heat down to a simmer and let cook for about 15 minutes or until vegetables are soft.
5. Then add in the cooked chicken and zoodles and let cook for an additional 10 minutes on simmer.
6. Add in the lemon juice, zest, and season with salt and pepper. Enjoy your healthy take on chicken noodle soup!

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