RecipeChicken Zoodle Soup
- Calories: 90 calories
- Protein: 10 g
- Total Fat: 3.5 g
- Unsaturated Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 25 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 1 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 120 mg
Delicious chicken soup for the soul… and the waistline. I swapped in zucchini noodles (AKA “zoodles”) in place of pasta to boost the nutrition, while driving down the calories and carbs. Grab your spoon and dive into this warm bowl of goodness.
- Prep time
- Total Time
- 1 large onion diced
- 2 tablespoon olive oil
- 2 large carrots, peeled and diced
- 3 parsnips, peeled and diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 1 sprigs thyme (may substitute ½ teaspoon dried thyme)
- 1 bay leaf
- 1 pinch crushed red pepper (optional)
- 3 cups zucchini noodles, spiralized or thinly sliced (about 2 medium-sized zucchini)
- black ground pepper, to taste
- 2 tablespoons chopped parsley (optional)
- 2 quarts broth, chicken, less sodium
- 2 cups chicken breast (cooked) skinless, diced
Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
Add the carrots, parsnips, and celery and sauté for 8 to 10 minutes. Add the garlic, thyme, bay leaf, and crushed red pepper (if using) and sauté for 2 minutes, stirring constantly. Add the chicken broth and bring to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, or until the vegetables are tender.
Uncover the pot and bring the broth to a rolling boil over medium-high heat. Add the chicken and zucchini noodles and cook about 4 minutes, or until zucchini is al dente.
Remove and discard the bay leaf, and season with pepper to taste. Ladle into bowls and garnish with parsley (if using).
Serving Size: 1 cup
Nutrition analysis courtesy of Genesis® R&D
