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. ...MORE + LESS -

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

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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.