Zucchini Noodle Soup

Makes 4 servings - 1 lean, 3 greens, 1 healthy fat, 3 condiments

INGREDIENTS: 4 tsp olive oil 1/4 cup yellow onion diced 2 stalks celery diced 1 cup white mushrooms chopped 1 clove minced garlic 1 tsp italian seasoning 1 tsp lemon pepper 1/4 tsp salt 1/4 tsp crushed red pepper 2 lbs boneless skinless chicken breast, diced into cubes 4 cups chicken broth 2 cups water 2 bay leaves 1 pound (2 large) zucchini "spiralized"

DIRECTIONS: 1. Heat olive oil in large stockpot over medium heat. Add onion, celery, mushrooms, and garlic. Cook, stirring occasionally, until veggies "sweat" and onions until translucent. 2. Add all seasonings (minus bay leaf). Cook one minute stirring frequently. 3. Add chicken, broth, water and bay leaves. Cover and bring to a boil. once boiling, reduce heat to a steady simmer and cook for 15-20 minutes, until chicken is cooked through. 4. Add zucchini "noodles" and cook 2-5 min. 5. Discard bay leaves and serve!





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