When the world has got you down—or you simply need a little mood boost—this chicken soup has all the comforting flavors of classic chicken noodle soup without getting weighed down by heavy wheat noodles.
Serves 6
Prep: 25 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 30 minutes
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
6 cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
3 carrots, peeled and sliced
3 stalks celery with leaves, chopped ¼ inch thick
1 large white onion, coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
1 package (10.7 ounces) zucchini noodles or 2 small zucchini, spiralized
Coarse ground black pepper (optional)
Fresh thyme leaves (optional)
In a 6-quart slow cooker, combine the chicken, broth, carrots, celery, onion, lemon juice, dried thyme, marjoram, bay leaf, salt, and pepper. Stir to combine.
Cover and cook on low for 6 hours or on high for 3 hours. Remove and discard the bay leaf. Turn the slow cooker to high if using the low setting. Add the zucchini noodles. Cover and cook for 5 minutes or until the noodles are tender.
If desired, top servings with coarse ground black pepper and fresh thyme.