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Chicken Noodle Soup with Zoodles

Writer's picture: FibonacciMDFibonacciMD

Enjoy a healthy twist on a classic with this Chicken Noodle Soup recipe featuring zoodles (zucchini noodles).

Low-calorie, low-carb, and packed with flavor, it's a perfect weeknight meal.


Creative Cooking for the Health-Conscious Gourmet

pomegranate chicken dish

Recipe

This flavorful and healthy Chicken Noodle Soup recipe uses zucchini noodles instead of traditional pasta, making it a delicious and nutritious meal.


Editor's comments: Appropriate for low-calorie, low-cholesterol, low-carbohydrate, high-protein diet regimens.

Pomegranate Chicken recipe - download the pdf

Ingredients:

  • 2 tbsp olive oil, divided

  • 1 lb boneless, skinless chicken breasts, cut into 1-in. chunks

  • Kosher salt and freshly ground black pepper

  • 3 cloves garlic, minced

  • 1 onion, diced

  • 3 carrots, peeled and diced

  • 2 stalks celery, diced

  • 0.5 tsp dried thyme

  • 4 cups chicken stock

  • 1 bay leaf

  • 1 lb (3 medium-sized) zucchini, spiralized

  • 2 tbsp lemon juice, freshly squeezed

  • 2 tbsp fresh parsley leaves, chopped


Instructions

  1. Heat 1 tbsp olive oil in a large stockpot or Dutch oven over medium heat. 

  2. Season chicken with salt and pepper, to taste. 

  3. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. 

  4. Add remaining 1 tbsp oil to the stockpot. Add garlic, onion, carrots, and celery. 

  5. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute. 

  6. 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. 

  7. Stir in lemon juice; season with salt and pepper, to taste. Serve immediately, garnished with parsley.



Nutritional Information

Makes 6 Servings

Nutrients in a serving: Calories: 227, Total fat: 10.9 g, Saturated fat: 2.4 g, Cholesterol: 67 mg, Sodium: 610 mg, Total carbohydrate: 8.7 g, Dietary fiber: 2.2 g,Total sugars: 4.3 g, Protein: 23.9 g


Chef and Author:

Justin Gillette, Certified Executive Chef

Medically Reviewed by FibonacciMD editors.




more about the health benefits of zucchini in "Keen on Zucchini"

more zucchini recipes:






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