Ingredients

• 2 cooked chicken breasts
• 2 cans chicken broth
• 2 cups water
• 1 beef bouillon cube
• 1 cup celery
• 1 cup carrots
• 1 cup onions
• 1/8 tsp black pepper
• 2 tsp ginger powder
• 1 tsp thyme
• 2 cloves garlic
• 1/2 cup zoodles (thinly sliced zucchini)
• olive oil

Recipe

1. Slice or chop onions, carrots, celery, garlic
2. Place sufficient olive oil in bottom of Dutch oven to cover.
3. Saute onions, carrots, celery, and garlic for a few minutes until soft.
4. Add water, bullion, spices, and broth to the pot and bring to boil.
5. Add cooked chopped chicken and zoodles to the broth.
6. Lower temperature, cover and simmer
7. Serve hot. Garnish with parsley if desired.