Prep time: 10 Minutes
Cooking Time: 30 Minutes
Serves: 3 - 6
All Plans Approved

Ingredients

• 1 tablespoons olive oil, divided
• 600g, skinless chicken breasts, cut into 1-inch chunks
• Pink Himalayan sea salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 4 cups chicken stock low sodium GF.
• 1 bay leaf
• 3 medium-sized zucchini, spiralized*
• 2 tablespoons freshly squeezed lemon juice
• 1 sprig rosemary
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Heat 1/2 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
2. Season chicken with salt and pepper, to taste. and add to the stockpot and cook until golden, about 2-3 minutes. Set aside.
3. Add remaining 1/2 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
4. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil.
5. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes.
6. Stir in lemon juice; season with salt and pepper, to taste.
7. Serve immediately, garnished with rosemary and parsley, if desired.