Inside Cooking

Inside Cooking Ep 20: Chicken Zoodle Soup

So comforting and healthy! The Chicken Zoodle Soup is a creamy soup packed with vegetables and flavour. It is just downright perfect for a cold day. This soup reheats really well and makes a perfect lunch.

Ingredients (For 6 persons)

2 tablespoons olive oil
1 cup diced onions
1 cup diced celery
3 cloves garlic, minced
5 (14.5 ounce) cans low-sodium chicken broth
1 cup sliced carrots
3/4 pound cooked chicken breast, cut into bite-sized pieces
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch dried thyme (optional)
salt and ground black pepper to taste
3 zucchini squash, cut into ‘noodles’ using a spiral slicer or vegetable peeler

chicken zoodle

Instructions
(Preparation time: 20 mins, cooking time: 25 mins)

STEP 1
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.

STEP 2
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.

STEP 3
Divide zucchini ‘noodles’ between six soup bowls; ladle broth mixture over the ‘noodles.’

Nutrition Facts

Per Serving: 208 calories; 9.5 g fat; 8.9 g carbohydrates; 21.6 g protein; 48 mg cholesterol; 257 mg sodium.

Inside Cooking Ep 19: Chicken Wing Dip