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Chicken Zoodle Soup

Chicken Zoodle Soup
  • Prep 30 min
  • Total 45 min
  • Servings 6
This is hands down, the easiest way to eat more vegetables without even trying. When classic chicken noodle soup meets zoodles, everyone wins.
January 22, 2018

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped (2 cups)
  • 2 medium carrots, sliced (1 cup)
  • 3 medium celery stalks, sliced (1 cup)
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, finely chopped
  • 2 cartons (900 mL each chicken broth
  • 2 cups shredded deli rotisserie chicken
  • 2 medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps

  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, carrots, celery, thyme, salt and pepper; cook 5 to 7 minutes or until vegetables soften. Stir in garlic; cook 1 minute longer.
  • 2
    Stir in broth. Heat to boiling over high heat. Stir in chicken and zucchini noodles; return to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender.
  • 3
    Divide soup among 6 bowls. Top with parsley.

  • When using rotisserie chicken in recipe, opt for traditionally seasoned chicken without lots of added spices.

Nutrition Facts

Serving Size: 6 servings (1 3/4 cups each)
Calories
170
Total Fat
9g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
40mg
Sodium
1550mg
Total Carbs
9g
Dietary Fiber
2g
Protein
15g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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