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Chicken Zoodle Soup
Recipes
Chicken Zoodle Soup
6 servings
30 minutes total

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 (10 oz) package fresh zucchini spirals

Steps

    1. 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).
    2. Preheat 4-quart stockpot on medium-high 2–3 minutes. Place oil and chicken in pot. Cook 2–4 minutes, turning occasionally, on each side until chicken is browned, then remove from pot and cover to keep warm.
    3. Add carrots, trinity mix, garlic, Italian seasoning, and remaining 1 tablespoon garlic-herb seasoning to pot. Cook and stir 4–5 minutes until vegetables are tender.
    4. Return chicken to pot; stir in stock and lemon juice. Bring to a boil, then reduce heat to medium-low. Stir in zucchini spirals; simmer 4–5 minutes until spirals are tender and chicken is 165°F. Sprinkle soup with parsley; serve with additional lemon juice, if using.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 170, Total Fat 6g, Sat Fat 1g, Trans Fat 0g, Chol 40mg, Sodium 590mg, Total Carb 7g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 19g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 8%