Have I mentioned how much I love my new spiralizer? Being able to turn zucchini into noodles has been a total game changer for Zach and I this Whole 30. I've been making a big batch of "Zoodles" at least once each week. It's so easy and fun to spiralize your fruits and vegetables! I've told Zach I don't think I'll ever buy spaghetti again!
This week I decided to make this yummy chicken "zoodle" soup. It turned out SO good and really filled us up! And it was a perfect pick-me-up for this chilly time of year (not that it's that cold around here... God bless Texas haha.) If you're interested in making a healthier version of chicken noodle soup, go ahead and give this recipe a try! You won't be disappointed!
CHICKEN "ZOODLE" SOUP
2 quartz chicken broth
3 small shallots, diced
2 garlic cloves, minced
3 large carrots, sliced thin
2 large zucchini, spiralized or julienned thin
2 cups cooked, shredded chicken
1 tsp Herbs de Provence
salt & black pepper to taste
Heat chicken broth to a boil in a large pot. Turn down to medium heat and add all ingredients. Cook for 15 minutes. Put a lid on and turn down to low. Simmer for an additional 15 minutes.
Original recipe HERE
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