Zucchini Chicken Noodle Soup

Serves 2 

25 Minutes

1 lb chicken breasts (cut into chunks)
1 lb zucchini noodles (2-3 zucchini spiralized)
2 tbsp olive oil or coconut oil
4 cups chicken broth or stock
2 cloves garlic (minced)
1 onion (diced)
4 large carrots (diced)
4 stalks celery (diced)
1 tsp thyme (dried)
¼ tsp rosemary
1 bay leaf (optional)
1 tbsp lemon juice, freshly squeezed (optional)
2 tbsp parsley leaves (chopped)
Salt and pepper (to taste)

In a large pot, heat 1tbsp olive oil over medium heat. Season with salt and pepper and add chicken chunks to the pot. Cook about 3 minutes and seat aside. Add 1 tbsp oil to the pot and add garlic, onion, carrots, celery. Cook about 3 minutes, or until tender. Add thyme and rosemary. Whisk in the chicken broth, bay leaf and 2 cups of water. Add zucchini noodles and simmer about 5 minutes and add the lemon juice and salt and pepper to taste. Add parsley on top before serving.