Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 2 cups chopped carrots and celery
  • ½ medium onion (chopped)
  • salt and pepper
  • 1 garlic clove (minced)
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 4 cups cooked shredded chicken breast ((store-bought rotisserie chicken or leftover cooked chicken breast will work))
  • ½ cup freshly-squeezed lemon juice
  • 2 large eggs
  • 2 zucchini (spiralized)
  • Fresh parsley for garnish (optional)

Instruction

  • In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
  • Add the carrots, celery and onions, season with salt and pepper, and saute for about five minutes or until starting to soften.
  • Add the garlic and cook for another minute or two.
  • Add the chicken broth and bay leaves, raise the heat to high, and bring to a boil.
  • Reduce the heat to medium-low and simmer for 5 minutes or until the vegetables are tender.
  • Stir in the cooked chicken.
  • Prepare the egg-lemon sauce by whisking together the lemon juice and eggs. While whisking, slowly add 2 ladles of the broth from the pot to temper the eggs. Once fully combined, slowly pour the egg-lemon sauce into the pot while stirring, then remove from the heat immediately.
  • Divide the spiralized zucchini between six bowls and pour the soup over the zoodles. The heat from the soup will cook the zucchini. Or if you will be serving the soup immediately or don't mind soft zoodles, you can add them directly to the pot.
  • Garnish with fresh parsley, if desired