CHICKEN PESTO ZOODLE SOUP

2 pounds boneless, skinless chicken breasts

6 cups chicken bone broth

1/2 cup fresh pesto

4 medium crisp zucchinis, skin on

1 pint grape or cherry tomatoes

1 fresh lemon, juiced

2 tablespoons freshly chopped parsley

2 tablespoons freshly chopped basil

Sea salt, to taste
(about 1/4 teaspoon)

Freshly ground black pepper, to taste (about 1/4 teaspoon)

Additional fresh pesto to dollop for serving (optional, recipe below)

Delicious Fresh Homemade Pesto:

1 cup packed fresh basil leaves (no stems)

1 tablespoon pine nuts

1-2 large cloves garlic

1/4 cup extra-virgin olive oil

1/4 cup freshly grated Parmesan cheese

In a large stockpot or Dutch oven, over medium-high heat, add chicken and broth. 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. Make sure you skim off the white foam that floats to the top a few times while cooking. Meanwhile, using a vegetable spiralizer, shred zucchini into “noodles.” When chicken is cooked, remove from pot and shred into bite-sized pieces using two forks. Return shredded chicken to pot along with pesto sauce, zucchini noodles and cherry tomatoes. Bring soup back to a simmer and continue to cook for about 5-6 minutes. Remove from heat. Stir in fresh lemon juice and fresh herbs and taste test. Then, season with sea salt and pepper to your preference. Ladle into bowls and enjoy.