Spread the love

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.


 (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


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.

Did you try this recipe? Please leave your feed back below.