• 1 lb chicken breasts (boneless skinless)
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp fresh thyme, plus more for garnish
  • 6 cups of chicken broth
  • 1 cup celery, finely chopped
  • 1 cup sweet onion, finely chopped
  • ½ cup fresh lemon juice
  • 2 cups spiralized zucchini
  • 2 cups spiralized yellow squash
  • 3 eggs whisked
  • Freshly chopped rosemary, for garnish
  1. Set the chicken in a shallow bowl or plastic bag. Whisk the garlic, olive oil, and fresh thyme together, then pour all over the chicken. Marinate for one hour (optional).
  2. Preheat a stovetop grill pan to high heat. Once hot, add the chicken and grill 5 minutes per side, or until fully cooked. Dice the chicken and set aside.
  3. In a large soup pot, bring the chicken broth to a boil. Reduce to a simmer and add the celery and onion and cook for about 5 minutes.
  4. Add the lemon juice, zucchini, and squash. Cook for about 3 minutes, or until the veggies are just softened, then remove from the heat.
  5. Whisk the eggs in a separate bowl and pour into the warm broth, gently stirring for about 5 seconds.
  6. Add the cooked chicken to the soup. Garnish with fresh rosemary and thyme, then serve!