SERVES: 8 | PREP TIME: 10 minutes | COOK TIME: 30 minutes
2 quarts (2 L) chicken or vegetable broth
1 small onion, diced
2 carrots, peeled and sliced
3 stalks celery, diced
2 sprigs fresh thyme
1 small zucchini (about 10 ounces/280 grams), cut into “zoodles” (see Note below)
2 cups (300 grams) shredded, leftover Lemon Rosemary Roasted Chicken (see here)
coarse sea salt and freshly ground black pepper, to taste
Bring the broth to a boil in a large stockpot and then reduce to a simmer. Add the onion, carrots, celery, and thyme to the pot, cover, and simmer for 15 to 20 minutes, or until the vegetables are tender. Add the zucchini noodles, shredded chicken, and salt and pepper to the pot and simmer for 5 to 10 more minutes. Turn off the heat and serve immediately.
Note: To make “zoodles,” use a julienne peeler to cut the zucchini into long noodle-like strands. You can also use a spiral slicer.