Chicken Zoodle Soup
Chicken soup is a staple in our house. Serve this up on chilly nights or as a quick lunch.Per serving: 160 cal, 5g fat, 19g protein, 9g carbs, 3g fiber = 6 net carbs
Servings 6 bowls
Calories 160kcal
Ingredients
- 2 tablespoons olive oil
- ½ sweet onion diced
- 3 stalks celery diced
- 1 red bell pepper diced
- 1 clove garlic minced
- 6 cups chicken stock
- 2 cups shredded cooked chicken
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 4 large zucchini
Instructions
- 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.
Video
Nutrition
Calories: 160kcal