Chicken zoodle soup recipe 

An easy chicken zoodle soup recipe that you’ll want to make again and again.

Winter is the time of year when slow cookers are a staple on most busy families’ kitchen benches with soups and stews simmering away for hours on end. 
This chicken soup is a perfect one to let simmer. You can make it in just a few hours or pop it on in the morning and walk in the door at the end of a long hard day to the smell of a delicious simmering soup.
Makes: 8
Difficulty: Easy peasy
Prep time: 10 mins  
Cook time: 2 – 3 hours
1 organic chicken, washed 
1 celery stalk
1 leek
3 carrots
4 garlic cloves
1 brown onion 
3 bay leaves
5 large sprigs thyme
1 tsp black pepper
8-12 cups of water
3 large zucchinis 
4 large kale leaves
1. Roughly chop the celery, leek, carrots, garlic and onion and pop them in a large stock pot with the chicken, herbs and pepper. 
2. Add a generous amount of water to the pan so the veggies and chicken are covered, usually 8–12 cups should do it. 
3. Bring the water to the boil and then turn the heat down to a simmer for 2–3 hours. I often skim the ‘foam’ off the top a few times while it cooks.  
4. Whilst the soup is cooking, make the zucchini noodles using a ‘spiralizer’ or a vegetable peeler. Shred the kale leaves and then pop to the side.
5. To finish the soup, strain the vegetables and chicken through a colander. Then pop the stock back in the pot to continue simmering away whilst you do the fiddly bits.
6. Pull the meat off the chicken bones, chop the vegetables a little smaller if you like and then pop everything including the kale and zucchini noodles back in the stock pot.
7. Bring the soup back up to the boil, season with pepper and chilli flakes and enjoy. 
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