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.
Spice it up! Use EPIC Beef Jalapeño Sea Salt Bone Broth for a tasty kick.
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.