Chicken Zoodle Soup
Description
Add more veggies to your chicken soup by using spiral-cut zucchini "noodles."
Ingredients
•
2 tablespoons olive oil
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1 cup diced onions
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1 cup diced celery
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3 cloves garlic, minced
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5 (14 1/2 ounce) cans low-sodium chicken broth
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1 cup sliced carrots
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3/4 pound cooked chicken breast, cut into bite sized pieces
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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1 pinch dried thyme
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salt and ground black pepper to taste
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3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
Directions
1
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.
2
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.
3
Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'