Description
A comforting and healthy chicken soup with zucchini noodles.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 3 stalks celery (diced)
- 2 carrots (peeled and diced)
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic (minced)
- 1 sprig fresh rosemary (minced)
- 6 cups chicken broth
- 2 dried bay leaves
- 1 pound boneless (skinless chicken breasts)
- 3 medium-sized zucchini (spiralized)
- 1 lemon (juiced)
- Fresh parsley leaves (chopped for garnish)
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until tender. Season with salt and freshly cracked black pepper.
- Stir in minced garlic and rosemary. Cook until fragrant, about 1 minute.
- Pour in chicken broth and bring to a boil. Once boiling, reduce to a simmer and add bay leaves and chicken breasts; Cover and cook for 15 minutes.
- Once the chicken is cooked, remove and shred.
- Stir in zucchini noodles and chicken; reduce heat to a simmer and cook until zucchini is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper to taste.
- Serve immediately, garnished with rosemary, lemon slices, and parsley.
Notes
- Adjust seasoning to taste.
- Add more vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg