Chicken Zoodle Soup

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(Optional)
  • salt and ground black pepper to taste
  • 3zucchini squash, cut into ‘noodles’ using a spiral slicer or vegetable peeler
  • Directions

  • Step 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.

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  • Step 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.

  • Step 3

    Divide zucchini ‘noodles’ between six soup bowls; ladle broth mixture over the ‘noodles.’

  • Cook's Note:

    ‘Zoodles’ (zucchini noodles) can be made with a julienne peeler, a mandoline with a julienne blade, or a Spirooli® or Paderno® spiral slicer. I use a Paderno®.

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