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Chicken Zucchini Noodle Soup

Tender chicken and zucchini noodles create a lighter version of traditional chicken soup. Fresh lemon and herbs keep the broth bright and comforting.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6 people
Course: dinner, lunch, Soup
Cuisine: American
Calories: 145
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 12 ounces boneless, skinless chicken breast
  • 6 cups low-sodium chicken broth
  • ½ tsp dried thyme
  • 1 bay leaf
  • 3 medium zucchini spiralized
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Heat the olive oil in a large pot, then cook the onion, carrots, and celery for about 5 minutes.
  2. Stir in the garlic and cook for 30 seconds before adding the chicken breast.
  3. Pour in the broth, then add the thyme, bay leaf, salt, and black pepper.
  4. Bring the soup to a boil, reduce the heat, and simmer for 12 to 15 minutes until the chicken is cooked.
  5. Remove and shred the chicken, discard the bay leaf, and return the meat to the pot.
  6. Add the zucchini noodles and cook for only 2 to 3 minutes until just tender.