- (2) bone-in skin-on chicken breasts, about 1 pound, patted dry and seasoned with salt + pepper (I get my chicken from ButcherBox, which I highly recommend)
- 1 tablespoon olive oil
- 5 medium carrots, scrubbed and chopped
- 5 stalks of celery, washed and chopped
- 1 medium onion, chopped
- 1 large leek, cleaned and trimmed, chopped
- 4 cloves of garlic, grated or finely chopped
- 1 teaspoon kosher salt + 1 teaspoon pepper
- 8 cups chicken stock (I prefer homemade, but you can use store bought)
- 3 sprigs of fresh thyme
- 1 bay leaf
- 2 zucchini, spiralized
- fresh dill as garnish
- Heat a dutch oven (or large soup pot), over medium high heat. Add the olive oil. Sear the chicken breasts skin side DOWN until golden brown, about 5 minutes. Remove the chicken and transfer to a plate.
- To the same dutch oven, add the carrots, celery, onion, leek, garlic, salt and pepper to the olive oil and chicken drippings. Cook until the vegetables begin to soften, about 3-5 minutes.
- Add the chicken back in the pot, along with the chicken stock, thyme and bay leaf. Reduce heat to medium low and simmer for at least 1 hour, and the chicken has an internal temperature of 165ºF. (If you have the time, I like to simmer it for 2-3 hours so the broth gets even more infused with flavor.)
- Remove the chicken from the soup, along with the bay leaf and thyme stems. When the chicken is cool enough to handle, remove and discard the skin and bones. Shred the meat to bite sized pieces. Return the shredded chicken back to the soup.
- Just before serving, add the zucchini noodles. Cook 5 minutes, until al dente. Taste and season with more salt and pepper if needed.
- Serve warm topped with fresh dill.
- Leftovers will keep for at least 5 days in the fridge in an airtight container.
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or on the stovetop until warm. As long as you’re not boiling the soup, the zucchini noodles will not get mushy.