Chicken Zoodle Soup

Ingredients:

• 32 oz. chicken broth or chicken bone broth

• 3 cups water

• 2 Tbsp. bouillon paste (or just add 3 more cups of chicken broth and omit the water and paste- I just think it has a lot more flavor than broth by itself)

• 2 boneless, skinless chicken breasts, or 4 thin sliced ones

• 2 zucchini, small-medium size (or summer squash)- spiralized

• 1/2 sweet white onion, finely chopped

• 2 ribs celery, chopped

• 1 large carrot, peeled and thinly sliced

• 4 Tbsp. butter

• 3 cloves garlic, minced

• 1 tsp. mixed fresh rosemary and thyme, finely chopped (or use dried)

• 1/4 tsp. dried poultry seasoning

• 1/4 tsp. sea salt

• 1/4 tsp. pepper

1. Boil the chicken in salted water or extra chicken broth, then cut into small, bite-size chunks.

2. Saute the onions, carrots and celery in the butter until softened.

3. Pour the broth, water and bouillon paste into a stock pot over the stove or a crock-pot.

4. Add the chicken, sauteed veggies, garlic and remaining seasonings (minus the zoodles).

5. Cook on low for 4 (or more) hours if using a crock-pot, or boil in a stock-pot until the veggies are fully cooked.

6. If using a crock-pot, 30-60 minutes before serving, add in the zoodles to soften (or boil a few minutes before serving if doing over the stove).

7. Enjoy!