Chicken Zoodle Soup

6 cups chicken broth or stock (preferably homemade)

2 medium onions, sliced in very thin half-rounds

1-2 large carrots, sliced into ~1/2-inch pieces

2 cloves minced garlic(or 1 garlic scape)

Salt

Pepper

Handful of chopped parsley

2 Chicken breasts, cooked and shredded (I aim for ~3 oz per serving)

4 medium zucchini, ends trimmed and cut in half vertically

Heat chicken stock over medium heat with onions, carrots, and garlic for ~30 minutes, or until the veggies are fork-tender.

Season soup with salt and pepper and parsley.

Run the zucchini halves through the spiralizer to make "noodles." Then give the pile of noodles a couple of chops with a knife so they aren't all 4 feet long. OR shred zucchini with a food processor (no longer zoodles, but a great way to use zucchini). OR, cut zucchini lengthwise into planks, then cut into thin matchstick widths.

Add chicken and zucchini to the broth and heat through.

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