Chicken Zoodle Soup
TIP: Mix and match vegetables. For example, you can use butternut squash noodles and substitute carrots for broccoli florets.
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 8 cups low-sodium chicken broth
- 1 small yellow onion, peeled, diced
- 2 medium carrots, peeled, diced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
- 3 (12 ounce) bags frozen zucchini spirals
- 2 teaspoons chopped garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
LEVEL 3 (TOP LAYER OF RACK)
- 6 boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 teaspoon Kosher salt
TOPPINGS (optional)
- Chopped fresh parsley
- Lemon wedges
- Deluxe Reversible Rack (Both Layers)
- Ninja® Multi-Purpose Pan or 8-inch round baking pan
Instructions
Step 1
Place all Level 1 ingredients in the pot and stir to combine.
Step 2
Place all Level 2 ingredients in a large bowl, toss to combine, then place in the Multi-Purpose Pan. Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 3
Slide the Deluxe Layer through the lower layer’s handles. Place all Level 3 ingredients in a large bowl and toss until evenly coated. Place the chicken on the Deluxe Layer.
Step 4
Slide the Deluxe Layer through the lower layer’s handles. Place all Level 3 ingredients in a large bowl and toss until evenly coated. Place the chicken on the Deluxe Layer.
Step 5
When cooking is complete, carefully remove the entire rack with the chicken and pan.
Step 6
Place the chicken on a cutting board and chop into bite-sized pieces.
Step 7
Divide the zucchini noodles into four bowls, ladle the chicken broth mixture over the noodles, and top with chopped chicken. Garnish with parsley and lemon juice, as desired.