Chicken Zoodle Soup
Servings: 6
Calories: 227kcal
Ingredients
- 2 tablespoons butter divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 2 teaspoon fresh thyme
- 2 teaspoon fresh rosemary
- 2 cups water
- 4 cups chicken stock
- 1 bay leaf
- 1 pound 3 medium-sized zucchini, spiralized
- 1 Lemon for juicing
- fresh rosemary for garnish
Instructions
- Heat 1 tablespoon butter in a large stockpot over medium heat.
- Season chicken with salt and pepper.
- Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon butter 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
Nutrition
Calories: 227kcal | Carbohydrates: 13g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 332mg | Potassium: 787mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5408IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 1mg