Serve it up! Epic Savory Chicken Bone Broth, rotisserie chicken, zucchini noodles and ribbons of carrot make these warm and flavorful bowls a favorite any time of the year.
Epic™ Chicken and Zucchini Noodle Bowls with Ginger
Recipe by Kristen Olson
Prep Time: 15 Minutes
Start to Finish: 30 Minutes
4 teaspoons EPIC™ Chicken Fat
1 small white onion, chopped
1 cup baby portabella mushrooms, sliced (about 4 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons finely chopped fresh gingerroot
1 clove garlic, finely chopped
2 jars (14 oz each) EPIC™ Homestyle Savory Chicken Bone Broth
11 cup shredded cooked chicken breast
1 large carrot, cut into ribbons with peeler (about 1/2 cup)
1 medium zucchini, cut into noodles (about 1 cup)
Lime wedges, if desired
In 3-quart Dutch oven, heat chicken fat over medium-low heat.
Add onion, mushrooms, salt, and pepper; cook 4 to 5 minutes, stirring occasionally, until onions are tender and starting to brown. Add gingerroot and garlic to the onion mixture; cook 2 to 3 minutes, stirring frequently, until ginger and garlic are softened and are fragrant.
Stir in broth and chicken and bring to a simmer. Add carrot and zucchini, cook uncovered 2 minutes, stirring occasionally, until vegetables are crisp-tender. Serve with lime wedge, if desired.
Add your favorite veggies. Add your favorite vegetable or herbs to this flavorful soup, baby bok choy and basil would be great additions.
Time Saving Ingredients: Rotisserie chicken helps to make this recipe quick and easy. You can also use any leftover cooked chicken instead.