Quick and Easy Chicken Zoodle Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken into bite-size strips. In a large pot, bring broth to a boil over medium-high heat. Reduce heat to medium and stir in chicken, bay leaves, thyme, rosemary and pepper. Allow the mixture to simmer for 5 minutes or until chicken is completely cooked through.
Stir in zucchini noodles, green peas, onion, carrots and celery. Cook for another 10 minutes. Remove bay leaves and ladle soup into individual bowls to serve. Soup will keep well for 2 days in the refrigerator.
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