CHICKEN ZOODLE SOUP

Recipe by Joe Turner
READY IN: 30mins
SERVES: 6
YIELD: 6 Bowls
UNITS: US

INGREDIENTS

Nutrition

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.