Rating: 4.5 stars 4.7
114 Ratings
  • 5 star values: 85
  • 4 star values: 26
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
12 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.'

Cook's Note:

'Zoodles' (zucchini noodles) can be made with a julienne peeler, a mandoline with a julienne blade, or a Spirooli® or Paderno® spiral slicer. I use a Paderno®.

Nutrition Facts

208 calories; protein 21.6g; carbohydrates 8.9g; fat 9.5g; cholesterol 48.2mg; sodium 257.5mg. Full Nutrition
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