Chicken Zoodle Soup

SOUP INGREDIENTS
1 Onion Diced
2 Tablespoons Avocado Oil
2 Tablespoons Minced Garlic
2 Cups Celery Diced
2 Cups Broccoli Chopped
1/2 Tablespoon Turmeric
1 Teaspoon Rosemary
1 Teaspoon Thyme
1.5 Teaspoons Salt
1/4 Teaspoon Sage
2 Quarts Chicken Bone Broth, 1 cup reserved for chicken
1 Medium Zucchini Zoodled
1.5 LBS Chicken lightly seasoned with garlic powder, salt, and thyme.

SOUP ASSEMBLY

1. In a Dutch oven or large soup pot, sauté onions with garlic and avocado oil.
2. Add celery, broccoli, seasonings, salt, and bone broth. Bring to a boil and simmer.
3. While the soup is simmering add the cup of reserved bone broth and chicken to an instant pot. Place on the poultry setting and cook.
4. Shred chicken and add the shredded chicken to the soup.
5. Simmer on low for about 40 minutes or until desired veggie texture. Add salt and pepper to taste.
6. Add zucchini about 10 minutes before serving.