Check out this yummy recipe for Chicken Zoodle Soup from Wild Thyme​ with chef, Allison Davis!

Chicken Zoodle Soup 

Ingredients

2 TBSP olive oil

1 pound chicken breast cooked and pulled or cut in 1 inch cubes

2 cloves of garlic minced

1 onion finely diced

2 carrots cut in rounds (1/4 inch)

2 stalks celery, diced

1 bunch of fresh thyme, stems removed

1 sprig of rosemary

2 bay leaves

2-3 zucchinis, spiralized

1 lemon, juiced

1/4 cup fresh chopped parsley

Salt and pepper

4 cups of chicken bone broth (or stock)

Directions

Heat olive oil in a large stock pot or Dutch oven over medium heat.  Add onion and sweat for about a minute then add carrots, celery, and garlic.  Cook, stirring occasionally, until tender about 3-4 minutes.  Stir in fresh thyme, rosemary and season with salt and pepper.

Whisk in chicken stock, bay leaf, and bring to a boil.  Add the chicken and zucchini noodles and reduce heat to a simmer until zucchini is tender.  (About 3-5 minutes).

Stir in lemon juice, season again with salt and pepper to taste.

Serve immediately, garnish with fresh chopped parsley. Enjoy!