6 cups of chicken bone broth
2 tablespoons coconut aminos
2 tablespoons lime juice
3" piece of lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon fennel seeds
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 cups of zucchini noodles
1 cup cooked shredded chicken breast
Thai basil or cilantro, bean sprouts, lime wedges
Place all ingredients except zucchini noodles, chicken and garnish into a slow cooker on high heat for 4 hours or low heat for 8 hours. Remove the lemon peal. Add the zucchini noodles and cook for 10 minutes then add shredded chicken until it gets hot. Serve in bowls and garnish with all or some of the garnish.
Optional: this can be made in a regular soup pot just adjust cook time for only 1 hour and follow the remainder of the instructions.
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