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.

    Advertisement

  • 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®.

    Source: Read Full Article

    Related News:
    1. The Best Part of Joanna Gaines’ Overnight French Toast Is the Topping
    2. Spinach Basil Pesto
    3. The Icky Reason You May Want to Put Dryer Sheets Under the Legs of Your Table
    4. Vegetarian Jambalaya
    5. Instant Pot Ratatouille