Chicken Soup for the Soul!

There’s no longer any need for #socialdistancing from your fridge with this healthy soup recipe. Using fresh zoodles instead of pasta adds a healthy, flavorful, low-calorie twist to it. This recipe is easy to prepare, good for you, and tastes delicious. ?

Slow Cooker Chicken Zoodle Soup:
Servings: 6 servings
Author: Lacey Baier #asweetpeachef
– 1 1/2 lbs. boneless, skinless chicken breasts
– 1 tsp. sea salt, plus more as needed
– 1/4 tsp. ground black pepper
– 4 cloves garlic, minced
– 1 yellow onion, diced
– 4 carrots, sliced
– 3 stalks celery, sliced
– 8 cups low sodium chicken broth
– 1 bay leaf
– 2 medium zucchinis, spiralized
– 1 tsp. fresh thyme
– 1 tsp. fresh rosemary
– 1 tbsp. freshly squeezed lemon juice (approx. 1 lemon)
– 2 tbsp. Italian parsley, chopped


Season the chicken with the sea salt and pepper.

Place seasoned chicken into the slow cooker.

Add the garlic, onion, carrots, celery, and chicken stock, and stir to combine.

Add the bay leaf, and then cover and cook on low heat for 6-8 hours or on high heat for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.

Remove the cooked chicken from the slow cooker and shred, using two forks.
Add the spiralized zucchini noodles, thyme, and rosemary, and stir to incorporate.

Cover the slow cooker, and cook on low heat for an additional 8-10 minutes, or until the zucchini is mostly tender.

Add the lemon juice and parsley and stir together.