Chicken "Zoodle" Soup

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As the layers of ice piled on outside this weekend, my soul was left craving something comforting and warm. It's March 1st - each year that marks the date I begin to attempt to shed my "winter skin." Yes, I've spent the last few months in hibernation - laying under piles of blankets, watching Netflix and snackin' (a little too much!). So, I decided tonight's comfort food needed to be something on the lighter side to get Operation Shed Winter Skin off on the right foot.  If you don't have a vegetable sprializer, get yourself one - now! My aunt gave me one a few months ago and I am obsessed with all you can do. Zucchini, with a quick turn of the wrist, becomes a damn close second to spaghetti noodles. With virtually no sugar, no refined carbs and no added preservatives, you've got a perfect substitute for pasta! The tool is only about $15.00 on Amazon and it perfect for making veggies a little more exciting.  I used my "zoodles" to make a light and healthy Chicken Soup. Very affordable, undeniably comforting and perfectly healthy! Ingredients:  2 cups cooked shredded chicken breast 8 cups reduced-sodium chicken stock 1 bunch celery hearts 1/2 medium sweet onion 3/4 bag baby carrots  1 shallot 4 cloves garlic  1/2 bag fresh spinach 2 medium zucchini 1 tsp onion powder 1 tsp garlic powder 1 pinch sugar 1 tbsp olive oil Sea salt Fresh cracked pepper Directions:  In a large stockpot, drizzle 1 tbsp olive oil in over medium heat. Mince garlic, dice shallots and onion. Add to hot oil. Once onions become translucent, add pinch of sugar and allow them to caramelize (5 minutes approx). If mix becomes dry, dribble in chicken stock, scrapping the bottom.  Roughly chop and add celery and carrots. Stir and combine thoroughly with onion, garlic and shallot mixture. Add chicken stock and bring to a boil. Knock the heat back to medium and keep the mix at a simmer. Add spices to taste.  Add shredded cooked chicken. Continue to simmer until carrots and celery become soft. Approximately 10 minutes. Sprialize two medium zucchini into the pot. Bring to a boil and simmer approx 5-7 minutes until zucchini become slightly soft.  Turn off the heat and stir in 1/2 bag of fresh spinach.  Serve and enjoy!

As the layers of ice piled on outside this weekend, my soul was left craving something comforting and warm. It's March 1st - each year that marks the date I begin to attempt to shed my "winter skin." Yes, I've spent the last few months in hibernation - laying under piles of blankets, watching Netflix and snackin' (a little too much!). So, I decided tonight's comfort food needed to be something on the lighter side to get Operation Shed Winter Skin off on the right foot. 

If you don't have a vegetable sprializer, get yourself one - now! My aunt gave me one a few months ago and I am obsessed with all you can do. Zucchini, with a quick turn of the wrist, becomes a damn close second to spaghetti noodles. With virtually no sugar, no refined carbs and no added preservatives, you've got a perfect substitute for pasta! The tool is only about $15.00 on Amazon and it perfect for making veggies a little more exciting. 

I used my "zoodles" to make a light and healthy Chicken Soup. Very affordable, undeniably comforting and perfectly healthy!

Ingredients: 

2 cups cooked shredded chicken breast
8 cups reduced-sodium chicken stock
1 bunch celery hearts
1/2 medium sweet onion
3/4 bag baby carrots 
1 shallot
4 cloves garlic 
1/2 bag fresh spinach
2 medium zucchini
1 tsp onion powder
1 tsp garlic powder
1 pinch sugar
1 tbsp olive oil
Sea salt
Fresh cracked pepper

Directions: 

1. In a large stockpot, drizzle 1 tbsp olive oil in over medium heat. Mince garlic, dice shallots and onion. Add to hot oil. Once onions become translucent, add pinch of sugar and allow them to caramelize (5 minutes approx). If mix becomes dry, dribble in chicken stock, scrapping the bottom. 

1. Roughly chop and add celery and carrots. Stir and combine thoroughly with onion, garlic and shallot mixture. Add chicken stock and bring to a boil. Knock the heat back to medium and keep the mix at a simmer.
2. Add spices to taste. 
3. Add shredded cooked chicken. Continue to simmer until carrots and celery become soft. Approximately 10 minutes.
4. Sprialize two medium zucchini into the pot. Bring to a boil and simmer approx 5-7 minutes until zucchini become slightly soft. 

1. Turn off the heat and stir in 1/2 bag of fresh spinach. 
2. Serve and enjoy!