chicken zoodle soup

ByEditorial Staff

Like the winter months approached fast my niece and I came up with this hot and comforting soup using ‘zoodles’ that’s calm on the waistline!

  • Prep: 20 mins
  • Cook: 25 mins
  • Easy
  • Servings: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 5 (14.5 ounces) cans of 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
  • 3 zucchini squash, cut into ‘noodles’ using a spiral slicer or vegetable peeler
chicken zoodle soup method

Step: 1 Take a large pot and heat olive oil over medium-high heat. Saute the onion, celery, and garlic in hot oil for 5 minutes until tender.

Step: 2 Spill the chicken broth into the pot and add carrots, chicken, basil, oregano, thyme, salt, and pepper. Drive the broth to a boil, lessen the heat to medium-low, and gently boil the mixture for about 20 minutes until the vegetables are tender.

Step: 3 Now divide the zucchini ‘noodles’ into six soup bowls and ladle the broth mixture over the ‘noodles’, serve hot!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *