Ingredients
  • 2 tablespoons olive or coconut oil
  • 2 cups carrots, peeled and chopped
  • 1 cup celery, chopped
  • 1 large yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme, picked and chopped
  • 2 bay leaves
  • Salt and pepper, to taste
  • 6 cups low-sodium chicken stock
  • 3 cups shredded rotisserie chicken
  • Zest and juice of 1 lemon
  • 1/4 cup dill, finely chopped
  • 1/2 cup fresh parsley, picked and finely chopped
  • 6 cups zoodles (spiralized zucchini)
Preparation

In a large pot or Dutch oven, heat oil over medium-high. Once hot, add carrots, celery, onion, garlic, thyme and bay leaves, and season with salt and pepper. Sauté vegetables until they begin to soften and slightly brown, about 4-5 minutes. Add chicken stock, chicken, lemon zest and juice, dill and parsley, and bring to a rolling boil. Reduce heat and simmer for 10-15 minutes. Discard bay leaves.

To serve, portion 1 cup of zoodles in bowls and pour hot soup over them.*


*For leftovers, store the soup and the zoodles separately.