Chicken and Zucchini "Noodle" Soup
Butter Lettuce with Strawberries and Almonds
Ingredients
- 5 carrots, sliced (or use frozen crinkle-cut)
- 4 stalks celery, chopped
- 1 onion, chopped (or use frozen chopped)
- 4 cloves garlic, minced
- 2½ lb boneless, skinless chicken breasts
- 6 cups organic chicken broth
- 5 sprigs fresh thyme (or use dried)
- 2 bay leaves
- 1 tsp salt
- 1 tsp pepper
- 6 zucchini
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 sprigs from broth; shred chicken, and discard bay leaves and thyme. Return chicken to broth in cooker.
- Cut zucchini into noodles using a spiralizer. Or cut lengthwise into slices. Stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Divide zucchini noodles among 6 bowls; ladle chicken soup over noodles.
Side Dish Ingredients
- ½ cup raw almonds, chopped
- 2 (10-oz) pkg butter lettuce blend
- 2 cups sliced celery
- 1 cup celery leaves
- 1 cup fresh parsley leaves
- 2 cups sliced strawberries (or use frozen)
- 1 Tbsp balsamic vinegar
- 1 Tbsp raw honey
- 3 Tbsp extra virgin olive oil
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Combine lettuce, sliced celery, celery leaves, parsley, strawberries, and nuts in a large bowl.
- Whisk together vinegar, honey, oil, and salt and pepper to taste. Pour over salad; toss.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
