Chicken and Zucchini Noodle Soup
Ingredients
- 5 carrots, chopped
- 4 celery stalks, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 lb boneless, skinless chicken breasts
- 6 cups organic chicken broth
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
- 4 zucchini, cut lengthwise into ¼-inch-thick slices
Instructions
- Combine carrots, celery, onion and garlic in a 5- or 6-quart slow cooker.
- Top with chicken. Pour broth over chicken; stir in thyme, bay leaves, salt and pepper.
- Cover and cook on LOW 8 hours or until chicken is done.
- Remove chicken, bay leaves, and thyme stems from broth.
- Shred chicken, and discard bay leaves and thyme stems. (Save half of chicken for Buffalo Chicken Salad recipe).
- Return remaining shredded chicken to broth in slow cooker.
- Use a spiralizer to cut each zucchini into noodle-shaped strands.
- Or cut zucchini lengthwise into ¼-inch-thick slices, stack 3 slices at a time, and cut lengthwise into thin strips to resemble noodles.
- Divide noodles among 4 serving bowls; ladle soup over noodles.
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