NANA’S CHICKEN AND ZOODLE SOUP
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NANA’S CHICKEN AND ZOODLE SOUP
Amy Hunter
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
40 minutes
It is cold and snowy as I sit and write this, which makes me think about soup. Specifically, the soup my mom used to make when I was younger. You probably know what I’m talking about. It’s nothing special, just tender chicken and egg noodles, with a few aromatic veggies thrown in. But it was delicious then, and it would be delicious now.
Of course, these days, there are other things to worry about — namely that I must make my own soup, but also that I don’t need more starchy carbs in my diet, and I definitely need more veggies. So this soup takes a different route with zucchini noodles and the perfect blend of spices from Ava Jane’s Kitchen.
But don’t worry, it’s not that much different. It’s still comforting on a cold winter day, which is entirely the point, right?
Ingredients
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2 tablespoons Ava Jane’s Kitchen Avocado Oil
- 2 pounds chicken breast, diced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
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1 tablespoon Ava Jane’s Kitchen Nana’s Italian Seasoning
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1 teaspoon Ava Jane’s Kitchen Everyday Blend
- 2 tablespoons flour
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4 cups Kettle & Fire Chicken Bone Broth
- Juice of 1 lemon
- 2 zucchinis, cut into thin, wide noodles using vegetable peeler
Directions
- Heat the oil in a large pot or Dutch oven over medium high heat. Add the chicken and cook until browned. Remove from pan.
- Add the onions, carrots, and celery. Cook until softened, add the garlic and seasonings.
- Stir for a minute and add the flour. Stir and cook over medium heat for 3-4 minutes.
- Add the broth and 2 cups water. Bring to a boil, reduce to a simmer, and add the chicken back to the pot. Simmer for 5 minutes.
- Stir in the lemon juice and zucchini noodles right before serving.
Recipe Note
Easy to download PDF: Nana’s Chicken Soup