3/4 pound cooked chicken breast, cut into bite sized pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch dried thyme (optional)
salt and ground black pepper to taste
3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles
Crispy Prosciutto Flatbread with Balsamic Drizzle
1 pre-baked thin pizza crust or two small rounds of lavosh
2 to 3 tbsp. olive oil
Pinch of red pepper flakes, to taste
4 oz. fresh mozzarella, sliced
3 oz. sliced prosciutto
1/3 cup Parmesan cheese peels
1 1/2 cups baby arugula
2 tbsp. Balsamic Vinegar
Preheat the oven to 400° F. Place the crust(s) on a baking sheet and brush with olive oil and a sprinkling of red pepper flakes.
Layer mozzarella cheese and prosciutto. Bake 10 to 12 minutes or until the crust is golden brown. Scatter Parmesan peels and arugula over the pizza and drizzle balsamic vinegar over all. Cut and serve.
(Note: baking times will vary depending upon the type of crust that is used.)