![](admin/recipeuploads/1707731302.jpg)
Ingredients
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4 teaspoons chicken stock base
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2 cloves garlic, minced
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1/2 teaspoon dried rosemary
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1/2 teaspoon ground sage
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1/4 teaspoon freshly ground black pepper
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1 2/3 cups shredded cooked chicken
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2 1/2 cups spiralized zucchini
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1/2 cup shredded carrot
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1/2 cup thinly sliced celery
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1/3 cup finely chopped sweet onion
Description
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Stir together chicken stock base, garlic, dried rosemary, ground sage, and black pepper in a small bowl. Divide mixture evenly among 3 microwave-safe pint-size canning jars with lids.
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Layer evenly with chicken, spiralized zucchini, carrot, celery, and sweet onion. Chill, covered, up to 5 days. To serve, see “Heat and Eat”, below. Season with pepper.