Chicken Zoodle Soup

Name: Chicken Zoodle Soup
Total time: 45
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 cup diced onions; 1 cup diced celery; 3 cloves garlic, minced; 5 (14.5 ounce) cans low-sodium chicken broth; 1 cup sliced carrots; 0.75 pound cooked chicken breast, cut into bite sized pieces; 0.5 teaspoon dried basil; 0.5 teaspoon dried oregano; 1 pinch dried thyme; salt and ground black pepper to taste; 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Recipe by bdweld from allrecipes.com

Lunch 45 Mins.

Ingredients

6 servings

•

2 tablespoons olive oil
•

1 cup diced onions
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1 cup diced celery
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3 cloves garlic, minced
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5 (14.5 ounce) cans low-sodium chicken broth
•

1 cup sliced carrots

•

0.75 pound cooked chicken breast, cut into bite sized pieces
•

0.5 teaspoon dried basil
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0.5 teaspoon dried oregano
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1 pinch dried thyme
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salt and ground black pepper to taste
•

3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Instructions

Heat 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.'