Chicken Zoodle Soup

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Servings: 4 Prep: 30 min Dairy Free GAPS Gluten Free Low Carb Paleo Entree Soup Freezable Kids Soup: Hot Stovetop Added 3 months ago Updated 3 months ago

Ingredients

For the zoodles: 6 zucchinis sea salt For the soup: 1 small onion 3 carrots 1 ½ bunches kale 1 small lemon ¾ pound cooked chicken 2 tablespoons extra virgin olive oil, or bacon fat 2 teaspoons minced garlic ¾ teaspoon sea salt, or to taste ¼ teaspoon ground black pepper, optional 6 cups chicken broth 2 sprigs fresh rosemary

Instructions

1. For the zoodles: To make zucchini noodles, either purchase a julienne peeler or a spiral cutter.

2. OR simply use a sharp knife to cut the zucchini first lengthwise into strips, then slice those strips as finely as possible into spaghetti-like pieces.

3. Sprinkle some sea salt over the zoodles and let them sit for 25 minutes in the sink to sweat out excess water.

4. After the 25 minutes, rinse and pat them dry with a paper towel.

5. For the soup: Peel and chop onion. Peel and dice carrots. Remove stems from kale, and mince. Juice the lemon. Shred chicken.

6. Heat extra virgin olive oil or bacon fat over medium heat in a large soup pot.

7. Add onion, garlic, carrots, sea salt, and pepper. Cook and stir until veggies are softened.

8. Pour in chicken broth and rosemary and bring to a boil.

9. Reduce heat to low, then add the zucchini noodles and kale.

10. Simmer 5 minutes then add chicken and lemon juice.

11. Remove rosemary sprigs and serve hot.