Creamy Lemon Chicken Veggie Soup

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  • 2 lbs organic chicken breast
  • 2 cups water
  • 2 cups chicken broth
  • 1 cup chopped spinach
  • 1/2 onion, diced
  • 2 large lemons
  • 2 eggs
  • 1 zucchini, spiralized and chopped
  • salt and pepper to taste
  • 1 tsp. rosemary
  • 1 tsp basil

Combine water, broth, onion, zucchini, seasonings, and chicken into crockpot. Cook on low for 12 hours. Shred the chicken after 12 hours (it should shred apart easily). Wisk the two eggs in a bowl and slowly add about a half cup of the broth from the crockpot while wisking. This will prevent the egg from just cooking if you were to throw it in with everything. Squeeze both the lemons into this egg broth– the more lemon the better so get all the juices out. Then pour this mixture into the crockpot, and it will make the soup more cloudy/creamy. Add the spinach about 10 minutes before serving so it doesn’t get too wilted. Serve! This is a good soup to freeze also.


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