Chicken zoodle soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using spiralizer, cut zucchini into 1/8 inch thick noodles, then cut noodles into 2 inch lengths; set aside. You should have 1 pound of zucchini noodles after spiralizing; reserve extra noodles for another use.

Step 2

Pat chicken dry with paper towels. Heat 2 tablespoons oil in Dutch oven over medium high heat until just smoking brown chicken on both sides, 8 to 10 minutes; transferred to plate.

Step 3

Stir broth, onion, carrots, thyme, salt, and pepper into fat left in pot, scraping up any brown bits. Return chicken, and any accumulated juices to pot and bring to simmer reduce heat to low, cover, and cook until chicken registers 165°, about 10 minutes.

Step 4

Discard onion. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using two forks; discard skin and bones.

Step 5

Return soup to boil over medium high heat. Stir in chicken and zucchini and cook until zucchini is tender, about one minute. Season with salt and pepper to taste. Drizzle each portion with 1 tablespoon oil and sprinkle with parsley. Serve.