Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 8 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1/2 tsp turmeric powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 medium zucchinis, spiralized
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter in a large stockpot over medium heat. Add the diced onion, carrots, and celery, cooking for 6-8 minutes until onions are translucent and carrots have softened.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Increase heat to medium-high. Add the chicken thighs and brown for 3-4 minutes per side.
  4. Pour in the chicken bone broth and stir in the thyme, turmeric, salt, and pepper.
  5. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  6. Stir in the spiralized zucchinis and simmer for 2-3 minutes just until tender to maintain an al dente bite.
  7. Remove from heat and stir in the fresh lemon juice and chopped parsley before serving.