Chicken Zoodle Soup
Ingredients
- 4 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 stalks celery, thinly sliced
- 2 carrots, peeled and thinly sliced
- 1 small onion, finely diced
- Kosher salt and freshly ground pepper
- 2 medium zucchini (1 pound), trimmed and cut into thin noodles (about 5 cups)
- ¼ cup chopped fresh dill
- Extra-virgin olive oil, for drizzling
- Lemon wedges, for serving
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