Name: Chicken Zoodle Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Diced onions - 1 cup; Diced celery - 1 cup; Garlic, minced - 3 cloves; Low-sodium chicken broth - 5 (14.5 ounce) cans; Sliced carrots - 1 cup; Cooked chicken breast, cut into bite sized pieces - ¾ pound; Dried basil - ½ teaspoon; Dried oregano - ½ teaspoon; Dried thyme (Optional) - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler - 3

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Zoodle Soup

1. Olive oil - 2 tablespoons

2. Diced onions - 1 cup

3. Diced celery - 1 cup

4. Garlic, minced - 3 cloves

5. Low-sodium chicken broth - 5 (14.5 ounce) cans

6. Sliced carrots - 1 cup

7. Cooked chicken breast, cut into bite sized pieces - ¾ pound

8. Dried basil - ½ teaspoon

9. Dried oregano - ½ teaspoon

10. Dried thyme (Optional) - 1 pinch

11. Salt and ground black pepper to taste - 1 pinch

12. Zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler - 3

How to cook deliciously - Chicken Zoodle Soup

1. Stage

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.

2. Stage

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.

3. Stage

Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'