Description
Learn how to make a delicious and healthy Chicken Zoodle Soup with this easy recipe. Perfect for cozy nights or when you need a comforting meal.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 cup diced onions (240 ml)
- 1 cup diced celery (240 ml)
- 3 cloves garlic, minced
- 5 cans (411 g each) low-sodium chicken broth
- 1 cup sliced carrots (240 ml)
- 75 pound cooked beef breast, cut into bite-sized pieces (340 g)
- 5 teaspoon (3 ml) dried basil
- 5 teaspoon (3 ml) dried oregano
- 1 pinch dried thyme
- salt and ground black pepper to taste
- 3 zucchini squash, cut into ‘noodles’ using a spiral slicer or vegetable peeler
Instructions
- Warm the olive oil in a large saucepan over medium-high heat. Cook the onions, celery, and garlic in the hot oil until they begin to soften, approximately 5 minutes.
- Add the chicken broth to the saucepan; incorporate the carrots, beef, basil, oregano, thyme, salt, and pepper. Allow the broth to reach a boil, then lower the heat to medium-low, and let it simmer until the vegetables are cooked through, roughly 20 minutes.
- Distribute the zucchini noodles evenly among six serving bowls; pour the broth mixture over the noodles.
Notes
- Enhance the flavor by using homemade chicken broth instead of low-sodium store-bought broth.
- Season the chicken with salt and pepper before adding to the broth for a tastier outcome.
- Avoid overcooking the zucchini noodles to prevent them from becoming mushy; serve immediately for optimal texture.
