The weather here in Southern California has turned a bit colder (for us), and with that all I want is a big bowl of warmth. Soup has been a go to in our house for a couple of weeks now and finally I feel like I got this one down. It is packed with veggies, flavor, and protein! I hope you love it!
Chicken Zoodle Soup
Ingredients
- 1.5 Tbsp Olive Oil
- 1.25 Cups Yellow Onion Diced
- 3/4 Cups Carrots Peeled and Diced
- 3/4 Cups Celery Diced
- 2 Cloves Garlic Minced
- 1 tsp Himalayan Salt
- 7.5 Cups Chicken Broth
- 1 Tbsp Fresh Thyme
- 1 Tsp Dried Sage
- 3 Cups Shredded Rotissere Chicken Or you can prepare 2 chicken breasts to shred.
- 2 Cups Zucchini Noodles You can buy a 16 ounce package of zoodled Zucchini.
Optional Garnish
- 4 Tsp Sriracha Divided (about 1 Tsp per serving if desired)
- 1/4 Cup Fresh Parsley Chopped and divided for garnish (about 1 Tbsp per serving)
Instructions
- Chope your onion, carrots, celery, and garlic.
- In a large pot, heat olive oil over medium high heat
- When hot, add the onion, carrot, celery, garlic, salt, and pepper stirring until veggies are just tender, about 5-7 minuets depending on the the size of your cut vegetables.
- Pour in the broth, thyme, sage, and the shredded chicken. Bring to a boil then reduce heat to a simmer for about 10 minuets.
- Add Zoodles and allow it to cook in soup for about 4 minuets.
- Divide soup amongst 6 large bowls
- Top with a drizzle of Sriracha.
Meal Prep Tips
- For meal prep, don't add the zucchini noodles to the soup just yet. Store your soup in 4 seperate containers. Once you are ready to eat your serving, warm it up stove top, and once it is heated, add your zucchini noodles.
Can not wait to try the soup..thanks