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Chicken Zoodle Soup

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

Expert Tips

  • Tip 1
    When using rotisserie chicken in recipe, opt for traditionally seasoned chicken without lots of added spices.

Nutrition Information

170 Calories, 9g Total Fat, 15g Protein, 9g Total Carbs

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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