We made chicken soup even better for you.
I started with the broth—nothing beats homemade chicken broth when you're feeling under the weather. There has been some confusion aboutlately, but this recipe definitely falls in the broth category—it's made by simmering meat, vegetables, and aromatics for a few hours to create a light, flavorful soup base. If you have some extra chicken pieces or bones hanging around, you can certainly add them at the beginning of cooking to fortify your broth.
At first, I tried simmering the zoodles in the broth at the end of cooking, but they ended up a little overcooked by the time I served up the soup. So I remembered a trick I used in myand divided the raw zucchini among the bowls, then ladled the hot broth over them. By the time they got to the table, the zucchini was softened by the broth to the perfect al dente texture.
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