Ingredients
Directions
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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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.’
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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