Low Carb Chicken Zoodle Soup

• 4 stalks celery two chopped into big pieces and two diced
• 1 onion small
• whole chicken
• 4 sprigs fresh thyme
• 1 handful fresh parsley chopped
• 2 bay leaves
• 1 teaspoon salt plus more to taste
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 3 cups low sodium chicken stock
• 1 cup peas and carrots
• 1 teaspoon chicken bouillon granular
• zucchini 1 per serving, peeled and cut into zoodles

1. Place chopped celery and onion onto the bottom of a slow cooker. Place chicken on top. Add 2 cups of water, thyme, parsley and one of the bay leaves. Sprinkle the onion powder, garlic powder and salt on top of the chicken. Add two more cups of water to the top of the chicken and cook on high for 4 hours.
2. Remove chicken and place in a large bowl. Remove skin and bones and shred meat into large pieces.
3. Strain stock and place into a pot. Add the remaining bay leaf, bouillon, diced celery and peas and carrots and cook on a high simmer until the celery is tender.
4. Add the chicken and taste for seasoning. Add more salt if needed.
5. Place zoodles onto the bottom of a bowl. Ladle on some soup and sprinkle with chopped parsley to garnish.

stalks celery, onion, chicken, thyme, handful fresh parsley, bay leaves, salt, onion powder, garlic, chicken stock, peas, chicken bouillon granular, zucchini

Taken from www.yummly.com/recipe/Low-Carb-Chicken-Zoodle-Soup-1028476 (may not work)