Chicken Zoodle Soup Recipes
CHICKEN ZOODLE SOUP
With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
- Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
- Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'
Nutrition Facts : Calories 207.6 calories, Carbohydrate 8.9 g, Cholesterol 48.2 mg, Fat 9.5 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 2.4 g, Sodium 257.5 mg, Sugar 4.6 g
CHICKEN ZOODLE SOUP
Chicken Zoodle soup is so warm and comforting! Serve this up on chilly nights or as a quick lunch. It also reheats well! The original recipe for this can be found on That Low Carb Life blog: https://thatlowcarblife.com/chicken-zoodle-soup/
Provided by Joe Turner
Categories Low Cholesterol
Time 30m
Yield 6 Bowls, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large dutch oven or stock pot over medium heat.
- Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.
- Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.
- Spiralize the zucchini to make zucchini noodles and add them to the pot.
- Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you'd like.
- Taste and add additional seasoning as desired.
- Serve hot.
Nutrition Facts : Calories 255.8, Fat 11.3, SaturatedFat 2.4, Cholesterol 42.2, Sodium 800.5, Carbohydrate 18.3, Fiber 3.2, Sugar 10.8, Protein 20.9
CHICKEN ZOODLE SOUP
Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.
- Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces.
- Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon.
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