Chicken Zoodle Soup with Rosemary and Thyme Oil

Chicken Zoodle Soup with Rosemary and Thyme Oil

Chicken Zoodle Soup with Rosemary and Thyme Oil

Serves: 4

Ingredients:

  • 1 tbsp coconut oil, divided

  • 2 large chicken breasts, chopped (roughly in 1 inch cubes)

  • 3 cloves garlic, minced

  • 1 onion, diced

  • 3 carrots, peeled and diced

  • 2 stalks celery, diced

  • 4 cups chicken stock

  • 1 drop doTERRA Thyme Essential Oil

  • 2 drops doTERRA Rosemary Essential Oil

  • 3 drops doTERRA Lemon Essential Oil

  • 1-2 drops doTERRA Black Pepper Essential Oil

  • 4 cups chicken stock

  • 1 tsp sea salt

  • 1 pound (3 medium-sized) zucchini, spiralized

DIRECTIONS:

  1. Heat 1/2 tablespoon coconut oil in a large stockpot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

  2. Add remaining 1/2 tablespoon oil to the pot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add the chicken stock and simmer for 5 minutes on low heat.

  3. Remove from heat and add essential oils and zucchini. Allow the mixture to cool and then transfer to storage containers.