Ingredients
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
2 stalks celery, thinly sliced
2 carrots, peeled and thinly sliced
1 small onion, finely diced
Kosher salt and freshly ground pepper
2 medium zucchini (1 pound), trimmed and cut into thin noodles (about 5 cups)
1/4 cup chopped fresh dill
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving
Preparation
In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.
Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces.
Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon.
