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PALEO, KETO-FRIENDLY CHICKEN CILANTRO ZOODLE SOUP

Ingredients:

  • 1 package of Cece’s Veggie Co. Organic Zucchini Spirals
  • 1 can diced tomatoes (14oz)
  • Meat from a rotisserie chicken or boiled whole chicken, pulled apart into shreds
  • 1 bunch cilantro, chopped and stemmed
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • Optional: sliced avocado, tortilla chips, crushed red pepper flakes, or cilantro for garnish

How To:

  1. Combine all ingredients except zucchini and half the cilantro (save for garnish) in a large stock pot over low-med heat.
  2. Simmer for 30 minutes to an hour.
  3. Within the last 5 minutes or so of cooking, add the Cece’s Veggie Co. spiralized zucchini to the pot.
  4. Simmer until zoodles are warmed through but not soggy, 2-3 minutes.
  5. Divide among bowls to serve. Garnish with sliced avocado, tortilla chips, crushed red pepper, and cilantro. Enjoy!

This recipe was developed by Jessica Milligan, a Cece’s Veggie Co. influencer partner and fan! Visit her website Devoted Existence and follow her on Instagram @devotedexistence for more delicious and healthy cooking inspiration!

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