Coconut oil
(Can swap with chicken fat (skimmed top of chilled broth), butter or ghee)
1 cup chopped
Yellow onion
(up to 2 cups)
1 cup diced
Carrots
(up to 2 cups)
1 bunch
Parsley, Italian, fresh
(to taste)
4 cup
Chicken broth (stock)
(up to 6 cups)
3 medium
Zucchini
(up to 4)
2 cup shredded
Chicken, cooked
(or chopped)
2 clove(s)
Garlic
(up to three)
1 tsp
Salt and pepper
(to taste)
Instructions
Saute onions and carrots in your choice of fat until onions begin to turn translucent. Add Parsley (however much you want! I used about 1 Tbsp dried).
Add broth, bring to a boil.
Meanwhile, prepare zucchini into noodles - thick by slicing the zucchini into desired size of strips or nice and thin (more like actual noodles) with a julienne slicer! This time I did thick, but I think we prefer the thing ones with the julienne slicer.
Once carrots are tender, add zucchini and simmer (covered or uncovered, whatever you prefer!) until zucchini are tender (time varies on size of zucchini 'noodles').
Add chopped chicken and garlic, bring back to a boil and then turn heat off! Cover and let sit 5-10 minutes.
