Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.
4.9 stars (11 ratings)
Ingredients
2tablespoonsolive oil, divided
1poundboneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3clovesgarlic, minced
1onion, diced
3carrots, peeled and diced
2stalks celery, diced
½teaspoondried thyme
¼teaspoondried rosemary
4cupschicken stock
1bay leaf
1pound3 medium-sized zucchini, spiralized*
2tablespoonsfreshly squeezed lemon juice
1sprig fresh rosemary
2tablespoonschopped fresh parsley leaves
Instructions
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
Serve immediately, garnished with rosemary and parsley, if desired.
Notes
*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!