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Chicken Zoodle Soup

Name: Chicken Zoodle Soup
Prep time: 30 min
Total time: 45 min
Yield: 6
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

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.