Ingredients:
2 medium zucchinis
1 lb (450g) boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup fresh corn kernels (about 2 ears of corn)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions:
Prepare the Zucchini Pasta:
Using a spiralizer, create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a julienne peeler or slice the zucchini into thin strips.
Cook the Chicken:
In a large pot, heat the olive oil over medium-high heat.
Add the chicken breasts and cook until browned on both sides and cooked through (about 6-7 minutes per side). Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks.
Sauté the Vegetables:
In the same pot, add the diced onion and cook until translucent (about 5 minutes).
Add the minced garlic and cook for another minute until fragrant.
Prepare the Soup:
Add the chicken broth, diced tomatoes (with their juice), fresh corn, oregano, and basil to the pot. Bring to a boil.
Reduce the heat and let it simmer for about 10 minutes.
Combine and Serve
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