Chicken Zoodle Soup Recipe

Chicken Zoodle Soup Recipe

Ingredients

Makes 2 :Servings

Prep: 5 minutes

Cooking Time: 20 minutes

Serving size half of recipe

Calories 467 Protein 56 g Carbohydrates 20 g Fat 19 g Fiber 4 g Sugar 7 g Sodium 202 mg

• 11/2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/3 cup chopped onion
• 1 cup chopped celery
• 3/4 cup diced carrots
• 1/4 teaspoon ground cinnamon
• 1 teaspoon fresh sage
• 1 teaspoon chopped fresh rosemary
• 10 ounce cooked boneless, skinless chicken breast, chopped
• 4 cups no-salt-added chicken broth
• 1 bay leaf
• 2 medium zucchini
• sea salt and black pepper

Method

1. To a large nonstick pot over medium heat, add the olive oil, garlic, onion, celery, and carrots
2. Saute for 3 minutes, being careful not to burn the garlic
3. Add the cinnamon, sage, and rosemary, and cook for another 2 minutes
4. Add the chicken, the broth, 2 cups water, and the bay leaf, and bring to a boil
5. Reduce the heat to a simmer, cover the pot, and cook for about 15 minutes
6. While the broth is cooking, cut the zucchini using a julienne slicer or spiralizer to create zucchini noodles (zoodles)
7. Slice longer zoodles in half
8. Set aside
9. Taste the broth and season to taste with salt and pepper
10. Add the zoodles (unless this is for meal prep, in which case see Repeat) and allow them to cook for no more than 2 minutes so that the zoodles do not become mushy
11. Remove and discard the bay leaf
12. Enjoy immediately!
13. Repeat

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