Chicken Zoodle Soup
A healthy twist on a classic comfort food, this Chicken Zoodle Soup combines tender chicken and fresh vegetables with zucchini noodles for a light yet satisfying meal.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 cup diced onions
- 1 cup diced celery
- 3 cloves garlic, minced
- 5 cans (14.5 ounces) low-sodium chicken broth
- 1 cup sliced carrots
- 0.75 pound cooked chicken breast, cut into bite-sized pieces
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 1 pinch dried thyme
- Salt and ground black pepper to taste
For the Noodles
- 3 medium zucchini squash, cut into 'noodles' Use a spiral slicer or vegetable peeler.
Instructions
Preparation
- In a large pot, heat olive oil over medium-high heat. Add onions, celery, and minced garlic, sautéing until tender, about 5 minutes.
- Pour in the chicken broth and add carrots, cooked chicken, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the veggies are tender.
- To serve, divide zucchini noodles into six bowls and ladle the soup over the noodles.
Notes
For extra flavor, use homemade chicken broth instead of canned. Adjust the seasoning to your taste, adding more herbs or a squeeze of lemon for brightness. If you prefer softer noodles, add the zucchini noodles in the last few minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.