Turkey Zoodle Soup

By NailCandy

21 Day Fix: Per Serving 3/4 red, 1 green, ½ Yellow

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 small yellow onion, diced
• 1 cup chopped celery
• optional: 1 clove garlic or shallot, minced
• 2 cups freshly made Zucchini Noodles
• 1 cup chopped carrots
• 6 cups free-range, prepared chicken broth, or vegetable broth
• 3 bay leaves
• 1 lb. precooked & diced Turkey breast {or use chicken breast}
• 1 tsp chopped fresh parsley

Details

Servings 6

Preparation

Step 1

In a large stock pot, heat oil over med-high heat.

Cook onion & celery for about 3 minutes, then add garlic & zucchini noodles, toss/stir consistently for 2-3 minutes, then remove all cooked vegis from the pot, & set them aside.
Pour all remaining ingredients into the stock pot, bring to a boil, then reduce heat & simmer for 20 minutes, covered, until carrots are soft.
Turn off heat.
Add cooked veggies/noodles mixture to the stock pot.
Let noodles heat through in the soup for about 2-3 minutes before serving.
Do not consume the bay leaves, they are only there to add flavor.