Keto Chicken Noodle Soup

• 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:

1. 1. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sauté until softened.
   2. Add sliced carrots and celery to the pot, continue to sauté for a few minutes until they start to soften.

1. 1. Pour in the chicken bone broth, add dried thyme, dried rosemary, salt, and pepper. Bring the soup to a simmer.

1. Add the cooked and shredded chicken to the pot. Let it simmer for about 10-15 minutes to allow the flavors to meld.
2. Finally, add the spiralized zucchini noodles to the pot. Cook for an additional 5-7 minutes until the zucchini is tender but not mushy.
3. Adjust seasoning to taste. Garnish with fresh parsley.
4. Serve hot and enjoy your Keto Chicken Noodle Soup!