Chicken and Zucchini "Noodle" Soup

Butter Lettuce with Strawberries and Almonds


  • 5 carrots, chopped
  • 4 celery stalks, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2½ lb boneless, skinless chicken breasts
  • 6 cups organic chicken broth
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 6 zucchini


  1. Combine carrots, celery, onion and garlic in a 5- or 6-quart slow cooker.
  2. Top with chicken. Pour broth over chicken; stir in thyme, bay leaves, and 1 tsp each salt and pepper.
  3. Cover and cook on LOW 8 hours or until chicken is done.
  4. Remove chicken, bay leaves, and thyme sprigs from broth; shred chicken, and discard bay leaves and thyme.
  5. Return chicken to broth in slow cooker.
  6. Use a spiralizer to cut each zucchini into noodle-shaped strands .
  7. Or cut zucchini lengthwise into ¼-inch-thick slices, stack 3 slices at a time, and cut lengthwise into thin strips to resemble noodles.
  8. Divide "noodles" among 6 serving bowls; ladle chicken soup over noodles.

Side Dish Ingredients

  • 2 (10-oz) pkg butter lettuce blend
  • 2 cups sliced celery plus 1 cup celery leaves
  • 1 cup fresh parsley leaves
  • 2 cups sliced strawberries
  • ½ cup raw almonds, toasted and chopped
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp raw honey
  • 3 Tbsp extra virgin olive oil

Side Dish Instructions

  1. Combine lettuce, sliced celery, celery leaves, parsley, strawberries and almonds in a large serving bowl.
  2. Whisk together vinegar, honey, oil and salt and pepper to taste.
  3. Pour over salad; toss to coat.

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