Chicken Zoodle Soup recipe
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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 ¾ pound cooked chicken breast, cut into bite sized pieces ½ teaspoon dried basil ½ teaspoon dried oregano 1 pinch dried thyme salt and ground black pepper to taste 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
Nutrition Info
- 207.6 caloriescarbohydrate: 8.9 gcholesterol: 48.2 mgfat: 9.5 gfiber: 2.1 gprotein: 21.6 gsaturatedFat: 2.4 gservingSize: -sodium: 257.5 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Zoodle Soup
Directions
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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.'