Chicken Zoodle Soup

Chicken Zoodle Soup

“With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using ‘zoodles’ that’s easy on the waistline.”

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 5 (14.5 ounce) cans low-sodium chicken broth
  • 1 cup sliced carrots
  • 3/4 pound cooked chicken breast, cut into bite sized pieces
  • 1/2 teaspoon dried basil
  • 1/2 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

Directions

  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.
  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.
  3. Divide zucchini ‘noodles’ between six soup bowls; ladle broth mixture over the ‘noodles.’

Tips:

‘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®.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Source: http://allrecipes.com/recipe/236979/chicken-zoodle-soup/?internalSource=streams&referringId=84&referringContentType=recipe%20hub&clickId=st_trending_b