- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely diced
- 2 large carrots, peeled and cut into rounds
- 4 stalks celery, sliced into 1/2-inch chunks
- Sea salt
- 6 cups Chicken Stock
- 2 cups cooked and thinly sliced chicken
- 1 zucchini, peeled and spiralized or cut into thin noodles
- 1 teaspoon lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley or dill, for garnish
- Heat the olive oil in a soup pot over medium heat, then add the onion, carrots, celery, and 1/4 teaspoon salt and sauté until golden, about 8 minutes. Pour in 1/2 cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
- Add the remaining 5 1/2 cups of stock, bring to a boil over medium heat, then decrease the heat and simmer until the vegetables are tender, about 10 minutes. Stir in the chicken, zucchini noodles, lemon zest, and lemon juice and cook for 2 minutes more. Serve garnished with the parsley, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Cook’s note: Only put in the amount of zucchini noodles you will eat at the time. Letting them sit in the soup and reheating will turn them into mush, just like regular noodles. Refrigerate leftover, uncooked zucchini noodles in a separate airtight container. Add them to the soup when you reheat the leftovers.
Find more delicious recipes like this one HERE
Clean Soups (Penguin Random House, 2016) by Rebecca Katz teaches readers how to incorporate wholesome stocks and soups into their everyday eating so they can detox and feel energized year-round. Including four foundational broths, blended soups, and traditional healing soups, as well as a 2-day cleanse, Katz provides a wealth of information outlining how to incorporate soups into everyday nutritious living.