Chicken Zoodle Soup

8 cups chicken stock
4 boneless, skinless chicken thighs, cut into large chunks
2 tablespoons sesame oil
2 cloves garlic, sliced paper thin
1-inch piece fresh ginger, peeled and finely chopped
4 stalks celery, finely chopped
4 carrots, peeled and finely chopped
1 large onion, thinly sliced
2 zucchini, sliced into long, thin noodle-like strips
Kosher salt to taste
Fresh cilantro, chopped
Green onions, finely sliced
Sesame oil, sesame seeds, soy sauce for garnish

Bring chicken stock to boil in a large saucepan.  Add chicken and boil for about 10 minutes or until cooked through.  Remove chicken pieces from stock and set aside to cool.  Shred the chicken when it is cool enough to handle.

Meanwhile, heat the sesame oil in a large soup pot over medium-low heat.  Add the garlic and ginger, and cook, stirring often, until they are golden and crispy.  Lower the heat as needed to make sure that they do not burn.  Use a slotted spoon to remove the garlic and ginger from the oil, reserving them for later.

Add celery, carrots, and onion to the oil in the soup pot.  Stir and saute over medium heat for about 5 to 10 minutes, until onion is translucent and vegetables are softened and golden.  Add the chicken broth.  Bring to a simmer and add the shredded chicken and zucchini noodles.  Cook until zucchini is softened.  Season to taste with kosher salt.

Serve the soup, topped with cilantro, green onions, and fried ginger and garlic slices.  Drizzle with a bit of sesame oil and sprinkle with sesame seeds.  Add soy sauce to taste.

Serves 4 to 6.

From HeatherChristo.com