This chicken soup recipe will leave you feeling healthier than before!
In a hot non-stick pan with grape seed oil, add peppers, lemon grass, mushrooms, thyme and bay leaf; let cook. Now, add celery and let cook for a minute or two. Then, add chicken stock; bring to a boil. Meanwhile, in a bowl, add zucchini and chicken. Once the chicken stock starts to boil, pour bouillon over zucchini and chicken. Ready to serve!
1/4 Tsp Grape seed oil
1/2 Cup Mixed bell peppers, diced
1 Lemon grass, largely cut (for aroma only)
1/2 Cup Mushrooms, thinly sliced
1/2 Tsp Thyme
1 Bay leaf
1/2 Cup Celery, chopped
1 Cup Chicken stock
1/2 Cup Zucchini, julienned
7 Oz Chicken, cooked & shredded