Recipes
Chicken Zoodle Soup
6 servings
30 minutes total
Shopping list
Ingredients
- 8 oz carrot sticks (about 2 cups)
- 2 tablespoons fresh Italian parsley
- 1 lb boneless, skinless chicken breasts
- 1 teaspoon + 1 tablespoon roasted garlic-herb seasoning, divided
- 2 tablespoons olive oil
- 1 (8 oz) package trinity mix (diced fresh onions, bell peppers, and celery)
- 1 tablespoon minced garlic
- ½ teaspoon Italian seasoning
- 4 cups no-salt-added chicken stock (or broth)
- 2 tablespoons lemon juice (+ more, optional for serving)
- 1 package zucchini (or butternut squash) noodles (9–10 oz)
Steps
- Cut carrots into ½-inch cubes; chop parsley finely. Cut chicken into bite-size pieces and sprinkle with 1 teaspoon garlic-herb seasoning (wash hands).
- Preheat 4-quart stockpot on medium-high 2–3 minutes. Cook chicken 1–2 minutes on each side until browned; remove from pot. Add trinity mix, carrots, garlic, Italian seasoning, and remaining 1 tablespoon garlic-herb seasoning to pot. Cook and stir 4–5 minutes until vegetables are tender.
- Return chicken to pot with vegetables. Pour in stock and lemon juice. Bring to a boil, then reduce heat to medium-low. Stir in zucchini noodles; simmer 4–5 minutes until noodles are tender and chicken is 165°F. Sprinkle soup with parsley and serve with additional lemon juice, if using.
Amount per ⅙ recipe serving: Calories 170, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 40mg, Sodium 620mg, Total Carb 8g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 8%