Pesto Chicken Zoodle Soup

INGREDIENTS:

• 980g boneless, skinless chicken breasts or thighs
• 2 chicken stock cubes
• 6 Cups of water
• 1/2 cup Home Made pesto
• 4 medium crisp zucchini, skin on
• 500g cherry tomatoes
• 1 fresh lemon, juiced
• 2 Tbsps. freshly chopped parsley
• 2 Tbsps. freshly chopped basil
• sea salt and freshly ground black pepper, to taste

DIRECTIONS:

1. In a large stockpot, over medium-high heat, add in your chicken and the chicken broth that had been dissolved in the 6 cups of water. Bring to a boil, then reduce heat to LOW, and continue to simmer for about 30 minutes, or until chicken is cooked through, and very tender.
2. Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.
3. Once your chicken is cooked, remove it from the pot, and using 2 forks shred it into nice bite-sized pieces.
4. Return the shredded chicken to your pot together with pesto sauce, zucchini noodles, and cherry tomatoes.
5. Bring the soup back to a simmer and continue to cook for just about 5-6 minutes.
6. Remove from heat.
7. Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.