25 September, 2020
Chicken Zoodle Soup
Chicken Zoodle Soup
Just like mom’s comforting chicken noodle soup but made with zucchini noodles instead! So cozy & healthy!
Servings: 6
Calories: 179kcal
Equipment
- Stovetop
Ingredients
- 2 tablespoons avocado oil
- 1 cup onions diced
- 1 cup celery diced
- 4 cloves garlic minced
- 5 cans chicken broth 14.5 ounce cans
- 1 cup carrots sliced
- 1 pound cooked mini chicken meatballs
- ½ teaspoon dried basil
- ½ 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
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.’
Notes
Nutrition
Calories: 179kcal