Description
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
- 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
Instructions
- 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.
- 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.
- Divide zucchini ‘noodles’ between six soup bowls; ladle broth mixture over the ‘noodles.’
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6