Chicken Zoodle Soup

Name: Chicken Zoodle Soup
Prep time: 20 min
Cook time: 25 min
Yield: 6
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

⏱️ Ready in 45 min 🥄 Prep 20 min 🔥 Cook 25 min 👥 6 servings 👁️ 2 views

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.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour

📊 At a Glance

Prep 20 min

Cook 25 min

Serves 6

Difficulty Medium

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 208

% Daily Value*

Total Fat 9.5g 12%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 258mg 11%

Total Carbohydrate 8.9g 3%

Dietary Fiber 2.1g 8%

Total Sugars 4.6g

Protein 21.6g 43%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.'