CHICKEN ZOODLE SOUP
Ready In: 30 mins
Serves: 6
Yields: 6 Bowls
Ingredients
- 2 tablespoons olive oil
- 1⁄2 sweet onion, diced
- 3 stalks celery, diced
- 1 red bell pepper, diced
- 1 garlic clove, minced
- 6 cups chicken stock
- 2 cups shredded cooked chicken
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 4 large zucchini
Directions
- Heat the olive oil in a large dutch oven or stock pot over medium heat.
- Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.
- Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.
- Spiralize the zucchini to make zucchini noodles and add them to the pot.
- Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you’d like.
- Taste and add additional seasoning as desired.
- Serve hot.
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