Chicken Zoodle Soup
I swapped in zucchini noodles (AKA “zoodles”) in place of pasta to boost the nutrition, while driving down the calories and carbs.
Ingredients
- 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
Instructions
- 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).
Nutrition Information per serving
Calories: 90Carbohydrates: 5gProtein: 10gTotal Fat: 3.5g— Unsaturated Fat: 2g— Saturated Fat: 1.5gCholesterol: 25mgSodium: 120mgPotassium: 255mgFiber: 1gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0gVitamin C: 17mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.