Chicken Zoodle Soup
Ingredients:
6 celery stalks, diced
3 large carrots, diced
1 medium onion, diced
2-3 cloves garlic, minced
1 T butter
8 cups chicken broth (homemade or organic)
4-5 cups chopped chicken
1 T salt (or to taste)
1 T onion powder
1 T dried oregano
2-3 raw zucchini, spiralized
Regular Method:
Saute the veggies and garlic in butter until softened. Add the remaining ingredients (except the zoodles) and bring to a simmer. Serve soup in bowls and add a handful of zoodles to each bowl. The zoodles will soften in the hot soup but will not be too soggy.
Picky Kid Method: (this is the one I use)
Saute the veggies and garlic in butter until softened. Put 1/2 (or more) of veggies in blender and add 4 cups of warm broth. Blend until smooth. Pour back into pot and add remaining broth, chicken, and spices to the veggies. Bring to simmer. Serve soup in bowls and add a handful of zoodles to each bowl. The zoodles wiIl soften in the hot soup but will not be too soggy.
***If your kids are opposed to any veggie chunks, feel free to blend ALL of the veggies. Sometimes I blend half of the chicken with the veggies, too, which makes the broth creamier and even less chunky. The pickier the kid, the more you can blend.