Chicken Zoodle Soup

Course Main Course, Soup

Cuisine American

Servings 6 Servings

Calories 192 kcal

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.

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)

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.

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.