Chicken Zoodle Soup
Number of Servings
Serves 4
Ingredients
  • 2 tbsp (28 g) butter
  • [q:1/4] cup (40 g) chopped onion
  • 2 celery ribs, chopped
  • 1 clove garlic, finely minced
  • 4 cups (960 ml) chicken broth
  • 1 bay leaf
  • 1 tsp dried parsley
  • [q:1/4] tsp ground black pepper
  • [q:1/2] tsp pink salt
  • [q:1/4] tsp dried thyme
  • 2 cups (280 g) cooked, cubed chicken
  • 2 medium zucchinis, spiralized
Directions
  1. In a large pot over medium heat, melt the butter. Add the onion and celery. Sauté for 2 to 3 minutes, or until the onion softens and becomes fragrant. Add the garlic and cook for 30 seconds.
  2. Pour the broth into the pot and add the bay leaf, parsley, pepper, salt and thyme, and stir. Add the chicken and bring the pot to a boil for 2 minutes, then lower the heat and simmer for 10 minutes.
  3. After 10 minutes, add the zucchinis and turn off the heat. Stir occasionally and let the zucchinis soften for 5 to 7 minutes. They should be soft but still firm enough to add a bit of texture to the dish. Discard the bay leaf before serving.
Nutrition Info
200 Calories, 6.2 g Total Carbs, 1.7 g Fiber, 4.5 g Net Carbs, 24.1 g Protein, 8.3 g Fat