Chicken Zoodle Soup

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Chicken Zoodle Soup

Yield 6

ingredients

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely diced
• 2 large carrots, peeled and cut into rounds
• 4 stalks celery, sliced into 1-inch chunks
• Sea salt, to taste
• 6 cups low-sodium chicken broth
• 2 cups cooked chicken breast, shredded
• 1 zucchini, peeled and spiralized, or cut into thin slices or matchsticks
• 1 teaspoon lemon zest
• 2 teaspoons fresh squeezed lemon juice
• 2 tablespoons finely chopped parsley or dill, for garnish

Instructions

1. Heat olive oil in a soup pot over medium heat, then add the onion, carrots, celery, and ¼ teaspoon salt and sauté until golden brown, about 8 minutes. Pour in ½ cup of the stock to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
2. Add the remaining 5½ cups of stock, bring to a boil over medium heat, then decrease the heat and simmer until the vegetables are tender, about 10 minutes. Stir in the chicken zucchini noodles, lemon zest, and lemon juice and cook for 2 minutes.
3. Serve garnished with the parsley or dill, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.

Nutrition Facts

Calories

218

Fat

9 g

Sat. Fat

2 g

Carbs

9 g

Fiber

2 g

Net carbs

7 g

Sugar

4 g

Protein

28 g

Sodium

177 mg

Cholesterol

28 mg