Chicken Zoodle Soup
Creamy avocado linguine with meyer lemon and arugula.
Recipe Summary Chicken Zoodle Soup
With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline.
Ingredients | Zucchini Vegan Pasta Recipes2 tablespoons olive oil1 cup diced onions1 cup diced celery3 cloves garlic, minced5 (14.5 ounce) cans low-sodium chicken broth1 cup sliced carrots¾ pound cooked chicken breast, cut into bite sized pieces½ teaspoon dried basil½ teaspoon dried oregano1 pinch dried thyme (Optional)salt and ground black pepper to taste3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peelerDirectionsHeat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.''Zoodles' (zucchini noodles) can be made with a julienne peeler, a mandoline with a julienne blade, or a Spirooli® or Paderno® spiral slicer. I use a Paderno®.Info | Zucchini Vegan Pasta Recipesprep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
12 cups
TAG : Chicken Zoodle SoupSoups, Stews and Chili Recipes, Soup Recipes,
