Chicken Zoodle Soup

Prep 20 m Cook 25 m Ready In 45 m

“With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using ‘zoodles’ that’s easy on the waistline.”

Ingredients

2 tablespoons olive oil

1 cup diced onions

1 cup diced celery

3 cloves garlic, minced

5 (14.5 ounce) cans low-sodium chicken broth

1 cup sliced carrots

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

Directions

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.’

Chicken Zoodle Soup

Rebecca Prep 20 m Cook 25 m Ready In 45 m “With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup… General Recipes Chicken Zoodle Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onions
• 1 cup diced celery
• 3 cloves garlic, minced
• 5 (14.5 ounce) cans low-sodium chicken broth
• 1 cup sliced carrots
• 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

Instructions

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.'

Notes

Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 6 Yield: 12 cups