This is a different take on chicken noodle soup, made for my client who is gluten free. Great way to have comfort food loaded with veggies!
4 cups chicken broth (GF if needed)
2 lbs chicken breasts, diced into 1-inch pieces
4 stalks celery, diced
3 carrots, diced
1 tsp oregano
1 tsp thyme
1/4 tsp turmeric
3 small zucchini, spiralized (or 1 pkg frozen)
salt and pepper to taste
In a large stockpot bring the broth to a boil. Reduce the heat to medium-low and all all ingredients except the zucchini. Simmer 15-20 minutes until chicken is cooked through, then add the zucchini and simmer another 5 minutes. Season to taste.
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