Chicken Zoodle Soup

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large pot

2. Step 2

   Add the onion, carrot, and celery. Cook, stirring occasionally, until the onion softens.

   Timer: 6 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 1.0 piece Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the garlic and thyme and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Dried Thyme, 9.0 gr Garlic

   Cookware: large pot, wooden spoon

4. Step 4

   Add the chicken broth, bay leaves, and chicken. Bring to a boil over high heat, then reduce to low heat and simmer until the chicken reaches 74°C internally.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 450.0 gr Chicken Breast, 1500.0 ml Chicken Broth

   Cookware: large pot, tongs

5. Step 5

   Transfer the chicken to a plate. Shred it with two forks.

   Timer: 4 min (fixed)

   Cookware: forks, plate, tongs

6. Step 6

   Return the shredded chicken to the pot and add the zucchini noodles. Simmer over medium heat just until the zucchini is tender-crisp.

   Timer: 3 min (fixed)

   Ingredients used: 3.0 piece Zucchini

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the bay leaves. Stir in the parsley, lemon juice, salt, and black pepper, then ladle into bowls.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Fine Salt, 2.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: ladle, large pot, wooden spoon