A modern twist of a classic soup using a “Spiralizer” (a trendy tool now owned by most home cooks).
- 1 tablespoon olive oil
- 1 shallots (chopped)
- 2 cloves garlic (chopped)
- 1 cup Our Family Garden, Unsweetened Applesauce
- Salt and pepper
- 4 cups low sodium chicken broth (organic)
- 2 cups rotisserie chicken breast (chopped)
- 1 large zucchini (make into zoodles)
- 2 large carrots (make into zoodles)
- 1 cup brussel sprouts (cut sprouts in half, or snap peas or other vegetable of your choice)
- 2 tablespoons fresh cilantro (chopped)
- 1 lime (juice)
- 1 tablespoon soy sauce
Heat a pan on medium, add olive oil and shallot, cook for 3 minutes; add garlic and cook for 2 minutes; add applesauce, season with a little salt and pepper. Turn the heat off of the pan.
Heat a large pot on medium, add chicken broth and when hot add chicken and cook for 5 minutes until flavors are combined, add salt if needed.
Cook brussel sprouts in a pan with a little oil for 5-7 minutes and set aside; if using snap peas do nothing.
In an individual bowl, add and separate the zucchini and carrot zoodles; add snap peas or cooked brussel sprouts.
Add a really hot chicken and broth to each bowl (because the zucchini and carrots zoodles are not cooked). Add ¼ cup of applesauce mixture to each plate with fresh cilantro, lime juice and a splash of soy sauce.