Ingredients
- 2 tbs olive oil
- 1 cup celery chopped
- 1 cup onion chopped
- 2 cups carrots sliced
- ½ tbs minced garlic
- 2 lbs boneless skinless chicken breasts
- 1 tsp salt
- 2 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp rosemary
- 1 tsp dried thyme
- ¼ tsp red pepper flakes
- 4 bay leaves
- 6 cups chicken broth
- 4 zucchini spiralized
Instructions
Crockpot Instructions:
In a pan, heat olive oil. Saute celery, onion, carrots and garlic until browned.
In the crockpot, layer chicken breasts on the bottom, then veggie mixture on top. Add spices and chicken stock. Cook on low for 6 hours. Once soup has cooked, remove chicken breasts and shred by pulling apart with forks and then add it back to the pot. When ready to serve, add raw, room temperature zucchini noodles to the soup and they will warm enough in the soup.