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Chicken and Leek Soup with Carrot Noodles
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 celery ribs diced
  • 2 leeks white and light green parts only, thinly sliced
  • 3 garlic cloves minced
  • Sea salt and freshly ground black pepper
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 4 sprigs fresh thyme
  • 1 tablespoon fresh chopped rosemary 2 sprigs
  • 1 bay leaf
  • 1 ½ cups finely shredded rotisserie chicken
  • 2 large carrots peeled, spiralized with Blade D, noodles trimmed
  • ¼ cup chopped flat-leaf parsley
  • Whole grain baguette for serving (optional)
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