Wednesday, January 9, 2019


Soup season is upon us!  Weeks in, I seem to get stuck in a boring soup rut.  This is a fabulous Chicken Noodle Soup rendition, with lower carbs and calories. Chicken “ Zoodle" Soup is sure to make it’s way into your seasonal soup rotation.

Chicken Zoodle Soup

2 TBL Olive Oil
1 cup Diced Onions
1 cup Diced Celery
3 cloves Minced Garlic
5 (14.5 ounce) cans Low-Sodium Chicken Broth
1 cup Sliced Carrots
3/4 lb Cooked Chicken Breast (cut into cubes)
1 tsp Italian Seasoning (OR 1/2 tsp oregano+1/2 tsp basil)
salt and black pepper to taste
3 zucchini squash, cup into ‘noodles’ using a spiral slicer or veggie peeler. (spiral slicer can be purchased online for under $10🙌)

1. Heat olive oil in a large pot over medium-high heat. Sauté onion, celery, and garlic in hot oil until just tender (about 5 min).
2. Pour chicken broth into the pot; add carrots, (cooked) chicken, and spices.  Bring the broth to a boil, reduce heat  to medium-low, and simmer mixture until the vegetables are tender, about 20 min.
3. Divide the zucchini ‘noodles’ between 6 soup bowls and ladle broth mixture over the ‘noodles’.
***For more tender zoodles, add to broth and simmer for 3-5 min before serving.

Nutrition Facts: (6 servings)
Per serving: 208 calories; 9.5 g fat; 8.9 g carbs; 21.6 g protein

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