The most fun thing about this recipe is the heart-shaped carrots. I saw this recipe over on SophisiMom and knew I had to make it soon! I love the heart-shaped carrots. Click on the link for a tutorial on how to make the carrots into hearts- it's a lot easier than you think! She has great step-by-step photos that made it so easy. Go take a look!
For this recipe, I just simmered two large chicken breasts in water and a bit of garlic salt. My chicken breasts had bones and skin, so after simmering, I just took off the skin/bones and threw them away. I kept the simmering water and used it as my broth in the recipe.
adapted from SophistiMom
1 tablespoon olive oil
three large carrots, cut into hearts (see instructions)
1 medium onion, diced
2 celery stalks, sliced into 1/4 inch pieces
2 stalks fresh thyme (optional)
1 bay leaf
1/2 teaspoon dried thyme
2 large sage leaves (optional)
4 cups low sodium chicken stock
2-3 cups water
1/2 teaspoon vinegar
pinch cayenne pepper
salt and pepper, to taste
2 large chicken breasts, cooked and shredded
1 large or 2 small zucchini, diced (do not peel)
fresh parsley
1. In a large pot set over medium-low heat, combine olive oil, carrot hearts, diced onion, celery, thyme (both kinds), bay leaf, and sage. Sprinkle with a pinch of kosher salt. Cook until tender, stirring occasionally, about 10 minutes. Add in stock, a cup of water, and vinegar. Add in cayenne pepper, and bring to a boil.
2. After about 20 minutes, check the soup for flavor, and add more water, salt and pepper, as necessary. Add cooked chicken and zucchini, and simmer until zucchini is tender (5-10 minutes). Stir in fresh parsley, and serve.
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