This soup is just like your mom’s chicken noodle, but with zucchini noodles! This soup is both healthy AND comforting! 227.3 calories.
I believe we are experiencing the coldest winter ever. When I say coldest winter, I mean temperatures of 40 degrees F. No joke.
Californians have a serious problem with the cold, considering that we wear flip-flops for 350 days of the year.
This chicken soup is amazing. Seriously, it. Is. Everything.
All your vegetables are in one pot and simmering in their glory. You can swap out the traditional noodles with spiralized zucchini noodles or zoodles for a hint of freshness.
It’s cozy, healthy, and comforting – but it doesn’t taste healthy.
Ingredients
- Divide two tablespoons of olive oil into equal parts.
- Cut 1 pound of skinless and boneless chicken breasts into 1-inch pieces
- Black pepper and Kosher Salt
- Three cloves garlic, minced
- One onion, diced
- Peel and dice three carrots
- Two stalks of celery, diced
- Half a teaspoon of dried thyme
- 14 teaspoons dried rosemary
- 4 cups chicken stock
- 1 Bay Leaf
- 1 pound 3 medium-sized zucchini, spiralized*
- Lemon juice, freshly squeezed two tablespoons
- One sprig of fresh rosemary
- Fresh parsley leaves, two tablespoons
Instructions
- On medium heat, warm one tablespoon of olive oil in a large Dutch oven or stockpot. To taste, season chicken with salt and black pepper. Add the chicken to a stockpot, and cook for about 2-3 minutes until golden. Remove from pot.
- Add the remaining one teaspoon oil to your stockpot. Add celery, carrots, celery, and onion. Cook, stirring frequently, for 3-4 minutes or until the vegetables are tender. Stir in the thyme, rosemary, and sage for about 1 minute.
- Bring to a rolling boil, adding the chicken stock and bay leaf. Stir in the zucchini noodles and the chicken. Reduce heat and simmer for 3-5 minutes. Add lemon juice and season to taste with salt and pepper.
- Garnish with parsley and rosemary if you wish.
