Here is my take on Chicken “Noodle” Soup
1 carrot- Chopped
1 celery- chopped
1 onion- chopped
1 zucchini- Sliced into thin strips
1 chicken breast- Grilled, boiled, baked
1 cup chicken stock- low sodium
1 cup water
Boil chicken in a pot, when cooked take out and let cool and season with salt and pepper. shred with a fork
Get a pot and put a little oil in the bottom. Saute the carrots, celery, and onion for about 2 minutes
Put the chicken stock and water in the pot with the vegetables. Bring to boil and let simmer for about 10 minutes.
with about 2 minutes left, put the zucchini in and cook until the zucchini gets soft (bends)
Add chicken and mix everything together. Put into a bowl and enjoy with a poece of almond bread, toasted of course!
Note: This soup tastes amazing! The zucchini really resembles real noodles. This is what I used, but you could add what ever vegetables you would like!
I might buy a little arrowroot to make the soup thicker and use for chicken pot pie using an almond crust.
Let me know what you guys think