How to make Chicken Zoodle Soup
Prep time: 15 minutes | Cook time: 35 minutes| Serves 4
2 large zucchini
1 tablespoon extra-virgin olive oil
½ onion, diced
2 celery stalks, diced
1 large carrot, diced
1 garlic clove, minced
½ teaspoon dried basil
½ teaspoon dried oregano
6 to 8 cups chicken broth
2 chicken breasts, cooked and shredded or finely diced
2 dried bay leaves
Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
½ onion, diced
2 celery stalks, diced
1 large carrot, diced
1 garlic clove, minced
½ teaspoon dried basil
½ teaspoon dried oregano
6 to 8 cups chicken broth
2 chicken breasts, cooked and shredded or finely diced
2 dried bay leaves
Salt
Freshly ground black pepper
1.Using a spiralizer, spiralize the
zucchini. Cut into desired-length noodles.
Set aside.
Set aside.
2.In a large stock pot over medium
heat, heat the oil. Add the onions,
celery, carrots, garlic, basil, and oregano. Sauté for 3 minutes.
celery, carrots, garlic, basil, and oregano. Sauté for 3 minutes.
3.Add the broth, chicken, and bay
leaves. Bring to a boil.
4.Simmer for 15 minutes.
5.Add the zucchini, and simmer for 5
minutes more. Add salt and pepper to taste. (If preparing the soup for
another day, consider adding zucchini when reheating to preserve its
freshness.)
6.Remove the bay leaves, and serve.
Per Serving:
Calories: 153; Total fat: 5g; Protein: 17g; Carbohydrates: 11g; Fiber: 3g; Sugar: 5g; Sodium: 252mg.
Calories: 153; Total fat: 5g; Protein: 17g; Carbohydrates: 11g; Fiber: 3g; Sugar: 5g; Sodium: 252mg.
