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.

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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