Chicken Zucchinoodle Bowl

I just love this warm and cozy soup over those chicken noodle soups taught to believe they help with the immune system, No extra sodium or starch in this recipe. When making this yummy zucchini soup, homemade broth is best but any broth will work. To make this recipe even better, you can add in any veggies you like. I use the standard carrots, celery, and onions combo, but you can add peppers, jalapenos, you name it!

Main Ingredients
0.5 teaspoon olive oil
0.5 large onion diced
4 cups chicken or turkey broth
0.25 teaspoon poultry seasoning
0.25 teaspoon basil
2 garlic cloves minced
0.5 cup carrot sliced
0.5 cup celery sliced
1 cups chicken or turkey chopped
0.5 zucchini large
0.5 tablespoon fresh parsley chopped
salt and pepper to taste

Recipe Steps

1. Spiralize zucchini using the medium blade (not the very smallest one). Set aside.
2. Heat oil in a large pot over medium heat. Cook onion and garlic until tender.
3. Add chicken (if raw) and cook until browned, about 5 minutes.
4. Add broth, poultry seasoning, basil, carrot, and celery. Let simmer uncovered about 15-20 minutes or until vegetables are tender.
5. Stir in zucchini noodles and let cook 1-2 minutes or just until slightly softened.
6. For firmer noodles, place raw noodles in bowls and ladle hot soup over zucchini noodles. Allow to sit 2 minutes to soften.

Additional Notes
Calories: 78kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Fiber: 0g | Sugar: 1g |