Todd and I have both been feeling a little run down this weekend. I think it’s a combination of our weather constantly teetering between warm and freezing + our January was packed pretty full. To help counterattack the colds we’ve felt creeping in, I decided to throw together this chicken zoodle soup recipe in the crockpot last night to help give our bodies an immunity boost. It was easy to whip up, tastes delicious, and is filled with powerfully healing ingredients. It was the warm hug in a bowl that we both needed!
Cold Fighting Chicken Zoodle Soup
Prep time
Cook time
Total time
Author: Home Sweet Hunter
Recipe type: Soup
Cuisine: American
Serves: 4
Ingredients
- 1 leek, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 (32 oz) carton organic chicken stock
- 2 large organic chicken breasts
- 2 medium zucchini, spiraled
- Juice of ½ lemon
- Himalayan pink salt and black pepper, to taste
- 2 tablespoons chopped fresh dill
Instructions
- Add all ingredients to crockpot except for zucchini, lemon and fresh dill.
- Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
- Remove the cooked chicken from the slow cooker and shred.
- Add the spiralized zucchini noodles and stir to incorporate.
- Cover the slow cooker, and cook for an additional 30 minutes or until the zucchini is mostly tender.
- Add the lemon juice and dill and stir together.
Leave a Reply