![Recipe: The Best Chicken Zoodle Soup](https://img.gluten.ai/recipe-images/2aed6d5da1b761bc29ad0f68f9bebc9af2339d2f885d69907079b9912584a359.jpg)
soup•main dish•lunch•poultry dish•dinner
Recipe: The Best Chicken Zoodle Soup
For Insulin Resistance
Low Carb
41 kcal
1 gfat
1 gcarbs
6 gprotein
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound total)
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 1/2 quarts (6 cups) low-sodium chicken broth
- 2 medium zucchini, spiralized into thick spirals, then cut into 2-inch pieces
- 1 medium carrot, peeled and spiralized into thin spirals, then cut into 2-inch pieces
- 1/4 medium onion, thinly sliced
- Optional toppings: freshly ground black pepper, lemon wedges, fresh thyme or parsley leaves
Preparation
- 1
Step 1
Step 1 - 2
Step 2
Place the chicken breasts in a single layer on the bottom of a 3- to 4-quart Dutch oven or saucepan. Add the garlic, bay leaf, and salt. Pour in the chicken broth and bring to a boil over medium-high heat. Once boiling, use a spoon or small fine-mesh strainer to skim off any white foam that appears. Reduce the heat to low, cover, and simmer until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 8 to 12 minutes. - 3
Step 3
Step 2 - 4
Step 4
Transfer the chicken to a clean cutting board. Discard the garlic cloves and bay leaf. Once cool enough to handle, shred the chicken with 2 forks or cut into bite-sized pieces. - 5
Step 5
Step 3 - 6
Step 6
Place the saucepan with the broth back over medium-high heat and bring back to a simmer. Add the zucchini, carrot, and onion, and simmer until tender, about 3 minutes. Return the chicken to the saucepan and stir to combine. Ladle the soup into bowls and garnish with black pepper, lemon wedges, and fresh herbs as desired. Bon appetit!
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