Ingredients:
- 1 lb boneless, skinless Chicken Thighs, cooked and shredded
- 6 cups Chicken Bone Broth (homemade or store-bought)
- 3 medium Carrots, sliced
- 3 Celery stalks, sliced
- 1 Onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Olive Oil
- 2 tsp Dried Thyme
- 1 tsp Dried Rosemary
- Salt and Pepper to taste
- 1-2 medium-sized Zucchini, spiralized into noodles or cut into thin strips
- Fresh Parsley, chopped (for garnish)
Instructions:
- In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until softened.
- Add sliced carrots and celery to the pot, continue to sauté for a few minutes until they start to soften.
- Pour in the chicken bone broth, add dried thyme, dried rosemary, salt, and pepper. Bring the soup to a simmer.
- Add the cooked and shredded chicken to the pot. Let it simmer for about 10-15 minutes to allow the flavors to meld.
- Finally, add the spiralized zucchini noodles to the pot. Cook for an additional 5-7 minutes until the zucchini is tender but not mushy.
- Adjust seasoning to taste. Garnish with fresh parsley.
- Serve hot and enjoy your Keto Chicken Noodle Soup!