• 2 chicken breasts, cooked and shredded (I cooked in the Instant Pot with one cup bone broth (10 minutes high pressure and 15 minutes natural release), but you could use a naked rotisserie from the market too)
  • 1/2 large yellow onion, chopped
  • 1 cup baby carrots, chopped
  • 5 celery stalks, chopped
  • 1 bag broccoli or cauliflower rice
  • 1 10oz box zucchini noddles (or 2 cups made with spiralizer)
  • 2 boxes bone broth (I used 1 cup for chicken and the rest in soup)
  • Spices, whatever you like…I used 1/2 tsp dry thyme, 1/2 tsp dry parsley, salt, pepper, and crushed red pepper, to taste


Heat dutch oven over medium-high heat and spray with 100% olive oil spray. Sauté the onion, celery, and carrots until slightly soft. Add broccoli or cauliflower rice, broth, and spices and bring to a boil. Reduce heat and simmer about 20 minutes. Add cooked and shredded chicken and zucchini noodles and simmer another five minutes.