Ingredients:

 

 2 lbs boneless skinless  chicken thighs, cubed

 4 cups chicken bone broth 

 2 cups water 

 3 carrots, peeled, sliced 

 3 stalks of celery, chopped

 1 small sweet onion

 1 - 1/2 cups of Portobello mushrooms, sliced

 1 tsp garlic cloves, minced

 1 Tbs fresh lemon juice

 1 tsp. fresh ginger, grated

 1 tsp. dried thyme

 1 tsp Bragg 24 Herbs & Spices Seasoning

 1 bay leaf

 1 tsp sea salt

 1 /2 tsp black pepper

 1 medium zucchini, spiralized

 

Directions:

 

1. In a 6 quart slow cooker combine chicken, broth, water, carrots, celery, onions, mushrooms, thyme, salt, pepper, seasoning, bay leaf.

2. Cover and cook on low for 6 hours or high for 3 hours. Remove bay leaf when done.  

3. Add zucchini noodles and cover for an additional 5 minutes or until noodles are tender.