Name: Chicken Zoodle Soup
Ingredients: 1 small onion, diced; 3-4 carrots, peeled and sliced into coins; 3-4 stalks celery, diced; 2 tablespoons extra virgin olive oil; 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme; 1 bay leaf; 1 teaspoon dried parsley; 6 cups chicken stock; 2 cups cooked chicken (rotisserie chicken works great.); 2 medium zucchini, cut into noodles using a spiralizer or vegetable peeler; 1/2 lemon, juiced; salt and pepper, to taste

CategoryMain Dishes, Recipes

There is something about chicken noodle soup that brings back instant nostalgia, comfort, and warmth. We've lightened up this classic dish by swapping out the noodles for zucchini to create a healthy and comforting 30-minute meal the whole family will enjoy.

MAKES 4 SERVINGS

Total Time30 mins

1 small onion, diced

3-4 carrots, peeled and sliced into coins

3-4 stalks celery, diced

2 tablespoons extra virgin olive oil

1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme

1 bay leaf

1 teaspoon dried parsley

6 cups chicken stock

2 cups cooked chicken (rotisserie chicken works great.)

2 medium zucchini, cut into noodles using a spiralizer or vegetable peeler

1/2 lemon, juiced

salt and pepper, to taste

In a soup pot or dutch oven, heat oil over medium-high heat. Add onions, carrots, and celery, season with salt, and saute for 5 to 6 minutes, until vegetables start to soften.

Add in the parsley, thyme, bay leaf, chicken stock, and cooked chicken. Bring to a boil, season with salt and pepper. Reduce to a simmer, cook for about 20 minutes.

Turn off the heat and stir in the zucchini noodles (zoodles) and the juice from 1/2 a lemon. Serve immediately.

Ingredients