CHICKEN ZOODLE SOUP

Name: CHICKEN ZOODLE SOUP
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Bowls, 6 serving(s)
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

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Recipe by Joe Turner

Chicken Zoodle soup is so warm and comforting! Serve this up on chilly nights or as a quick lunch. It also reheats well! The original recipe for this can be found on That Low Carb Life blog: https://thatlowcarblife.com/chicken-zoodle-soup/

READY IN: 30mins

SERVES: 6

YIELD: 6 Bowls

UNITS: US

INGREDIENTS

Nutrition

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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