Lemony chicken soup with zucchini noodles is a way to warm up your saturday .
2 organic chicken breasts
2 tablespoons organic butter
1 tsp herbs de provence
2 cloves garlic
4 cups homemade chicken bone broth
1 cup frozen peas
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Optional: chopped basil
Cook chicken as desired and shred. Chop onions, carrots and garlic.
Heat pan and melt butter in large soup pot or dutch oven.
Saute onions, carrots until onions are clear, then add garlic and herbs and sauté until fragrant (few minutes). Add broth, peas and simmer until vegetables are soft (10-15 minutes).
Meanwhile, use a spirlizer to make the zucchini noodles.
Add shredded chicken and zucchini noodles. Let simmer for 10 more minutes.
Add lemon juice, zest and basil (optional). Season with salt and pepper and additional lemon wedge.
Thanks to the The Body Book for this delicious recipe!