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Low Carb Chicken Zoodle Soup:


3 chicken breasts (browned and diced)
salt and pepper
poultry seasoning (Just a bit to coat each side of the chicken breasts)
olive oil (about a Tbs or so)
2 stalks celery, diced
1/4 cup onion, diced
2 zucchini (peeled and sliced into noodles on a spiral slicer)
58 Ounces bone broth or (4) 14.5 Ounce cans chicken broth
one fresh bay leaf (can use dry if that is what you have)
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste


Season chicken with salt, pepper, and a bit of poultry seasoning. In a dutch oven brown chicken breast in olive oil and remove to cutting board. Turn the heat down slightly and add celery and onions. Cook until onions are slightly translucent and aromatic. De-glaze the pan using some chicken stock and scrape the brown bits from browning the chicken off the bottom with a wooden spoon. Put in all the chicken broth, the zoodles, and the diced chicken. Add the basil, bay leaf, and oregano. Bring the pot to a boil and turn the heat to simmer and allow to simmer for 20 minutes. Add salt and pepper to taste and serve.

You can get a spiral slicer here and dutch oven I use:


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