Makes 6 servings
The comforting, familiar flavor of chicken noodle soup usually means a lot of hidden calories and high sodium. To cut down on carbs and increase fiber, try this new twist on chicken noodle soup to keep you warm and full on a cold day.
- 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)
- 3 zucchini squash, cut into ‘noodles’ using a spiral slicer or vegetable peeler
- salt and ground black pepper to taste
- 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.
- 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.
- Divide zucchini ‘noodles’ between six soup bowls; ladle broth mixture over the ‘noodles.’
Per Serving: 208 calories; 9.5 g fat; 8.9 g carbohydrates; 21.6 g protein; 48 mg cholesterol; 257 mg sodium.