GF Chicken Zoodle Soup
2-3 chicken breasts – patted dry, seasoned with salt and pepper
1 TBSP olive oil
5 medium carrots – chopped
5 stalks of celery – chopped
2 large leeks – chopped
4 cloves of garlic – minced
1 tsp salt
1 tsp pepper
8 cups of stock or broth
3 sprigs of thyme
1 bay leaf
2 zucchini spiralized
fresh dill for garnish
1. Heat a large soup pot. Add olive oil. Sear chicken breasts until golden brown. Remove and transfer to a plate.
2. Add carrots, celery, leeks, garlic, salt and pepper to pot. Cook until softened, about 3-5 minutes.
3. Add chicken back to pot, add stock, thyme and bay leaf. Reduce heat to medium low and simmer for at least 1 hour.
4. Remove bay leaf. Remove chicken, shred and add back to soup.
5. Just before serving, add zucchini noodles and cook for 5 minutes. Add salt and pepper as needed.
5. Serve topped with dill.