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Hi Fellow Low Carbers!

I want to share with you a recipe that I got from a fellow Pinterester for his low carb Chicken Zoodle Soup.  It’s incredibly tasty.  It’s important though that I give people credit where credit is due when I post their recipes.  So please follow him on Pinterest.

Also, this recipe calls for spiralized zucchini.  Read my review on this handy electric spiralizer. It’s my Veggie Bullet review.

INGREDIENTS

 (Serves 6 Bowls – 9 Net Carbs Per Bowl)
1 tablespoon olive oil
1 large onion, chopped (2 cups)
2 medium carrots, sliced (1 cup)
3 medium celery stalks, sliced (1 cup)
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, finely chopped
2 cartons (32 oz each) Progresso™ chicken broth
2 cups shredded deli rotisserie chicken
2 medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups) SAVE $
2 tablespoons chopped fresh Italian (flat-leaf) parsley

DIRECTIONS:

Step 1

In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, carrots, celery, thyme, salt and pepper; cook 5 to 7 minutes or until vegetables soften. Stir in garlic; cook 1 minute longer.

Step 2

Stir in broth. Heat to boiling over high heat. Stir in chicken and zucchini noodles; return to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender.

Step 3

Divide soup among 6 bowls. Top with parsley.

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