Ever have one of those days when you just want to settle in with a bowl of hot, soothing chicken noodle soup? The recipe below provides all the comfort you need in a bowl of low-carb but satisfying soup that’s both delicious and nutritious. Make it when you're feeling under the weather, when it’s cold outside, or whenever you just want a little low-carb comfort food.
This is a simple soup with simple flavors, but it’s easy to change up by adding different herbs or spices. A spoonful of chili powder, chopped fresh basil or cilantro, or minced fresh ginger will give it a whole new flavor profile.
Low-Carb Chicken Zoodle Soup
6
10 minutes
10 minutes
20 minutes
2 tablespoons extra-virgin olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ teaspoons chopped fresh thyme
1 bay leaf
6 cups chicken broth
1 pound cooked chicken, diced
1 pound (about 3 medium) zucchini, cut into spirals
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped flat-leaf parsley, for garnish
Heat the oil in a stockpot or 6-quart Dutch oven over medium-high heat. Add the onion, carrots, celery and garlic, and cook, stirring occasionally, until soft, about 5 minutes. Stir in the salt, pepper, thyme and bay leaf.
Stir in the broth and bring to a boil. Reduce the heat to medium and add the chicken and zucchini. Simmer, uncovered, until the chicken is heated through and the zucchini is tender, about 5 minutes.
Just before serving, stir in the lemon juice. Serve hot, garnished with parsley.
