Chicken Zoodle Soup

Add more veggies to your chicken soup by using spiral-cut zucchini "noodles."

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 208 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 pinch dried thyme
• 1 cup diced celery
• 1 cup sliced carrots
• 1 cup diced onions
• 5 (14.5 ounce) cans low-sodium chicken broth
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.75 pound cooked chicken breast, cut into bite sized pieces
• 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peele

Recipe Instructions

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.'