Chicken Zucchini Noodle soup



 4 servings

Per serving 
1 Leaner 
3 Green 
1 Healthy Fat 
3 Condiments

4 tsp olive oil
1/4 cup diced yellow onion
2 stalks celery, diced
1 cup white mushrooms, chopped
1 clove garlic, minced or pressed
1 tsp Italian seasoning
1 tsp lemon pepper seasoning
1/4 tsp salt
1/4 tsp crushed red pepper flakes
2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
4 cups chicken broth
1 1/2  cups water
1 pound (2 medium to large) zucchini, "spiralized" into spaghetti-like strands (using spiralizer, julienne peeler, or mandoline slicer)


Heat the olive oil in a large saucepan set over medium heat. When the oil is shimmering, add the garlic, celery, mushrooms and onion. Season with salt and pepper and cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the vegetables begin to soften.
Add the broth, Italian seasoning and lemon pepper and raw chicken. Increase the heat to high and bring the soup to a boil, then reduce it to low and simmer for 5 minutes. Add the chicken and  water. Cook for about 5  minutes  then add the zucchini noodles and cook an additional 1 to 2 minutes until all of the znoodles have softened. Serve immediately.


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