Chicken Zoodle Soup
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Keep warm this winter with this healthier, lower-carb sibling of classic chicken noodle soup. It’s got all the same ingredients, except uses zucchini noodles instead of pasta and zucchini instead of peas for those of us that either don’t do well with them or are following a strict autoimmune protocol diet. A heaping helping of vegetables and rich, chicken flavor makes this Chicken Zoodle Soup a quick and comforting meal!
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Chicken Zoodle Soup
Ingredients
- 8 cups chicken broth
- 1 1/2 pounds chicken breasts chopped
- 3 stalks celery diced
- 2 medium carrot sliced
- 1 small onion diced, omit for IC
- 2 sprigs thyme
- 1 small zucchini spiralized
- 1/2 teaspoon sea salt
Equipment
Instructions
- Bring the broth to a boil in a large stockpot over high heat, then reduce the heat to medium and add the chicken, celery, carrots, onion, and thyme.
- Simmer 15-20 minutes, until the veggies are tender and the chicken is cooked through.
- Add the zoodles and salt and simmer another 5-10 minutes before serving.