Chicken Zoodle Soup

INGREDIENTS

• 2 Tablespoons Olive Oil, divided

• 1 pound Boneless, Skinless Chicken Breasts, cut into 1-inch chunks

• Freshly Ground Black Pepper

• 3 cloves Garlic, minced

• 1 Onion, diced

• 3 Carrots, peeled and diced

• 2 stalks Celery, diced

• 1/2 Teaspoon Dried Thyme

• 1/4 Teaspoon Dried Rosemary

• 4 cups Low Sodium Chicken Stock

• 1 Bay Leaf

• 1 Pound (3 medium-sized) Zucchini, spiralized*

• 2 Tablespoons freshly squeezed lemon juice

• 1 Sprig Fresh Rosemary

• 2 Tablespoons fresh Parsley Leave, chopped

DIRECTIONS

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.

3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.

4. Serve immediately, garnished with rosemary and parsley, if desired.