3 cloves chopped garlic
1 large diced onion
5 sliced carrots
4 sliced celery stalks
2 c. frozen peas
2 cartons chicken stock (or veggie)
2 bay leaves
sprigs of fresh rosemary (optional, or could use dried)
spiralized zucchini (I like to use about a pound, but you can add or take away whatever you like)
If your chicken isn't seasoned, you'll want to add the following:
1 tsp. thyme
1 tsp. sage
salt & pepper to taste
**Note: ALL veggies can have more or less depending on what you have available
Soften onions and garlic in some olive oil or a small amount of butter in a large stock pot. Add carrots and celery, stirring occasionally. Cook until veggies are tender. Add seasonings (if your chicken isn't seasoned heavily, or if you prefer a stronger flavor) with the exception of the bay leaves. Stir in stock and add the bay leaves. Soup needs to simmer for about ten minutes before adding the zoodles. When zoodles are tender, soup can be served immediately.
For CrockPot version, put it all in the crock pot and set on low for six hours or high for three hours. Zoodles may not be as firm, but still delicious!
This recipe is mine.
