Ingredients - 4 serves
4 Tablespoons olive oil
3 large garlic cloves, minced
2 celery stalks, halved lengthwise and chopped
1 medium white onion, chopped
8 cups chicken broth
(pre-made or from stock cubes)
4 thyme sprigs (optional)
1 teaspoon dried oregano
2 teaspoon chopped fresh/dried parsley
4 cups shredded rotisserie chicken
OR 6 chicken thighs, cooked and shredded
1 large carrot, peeled and spiralized
1 large zucchini, spiralized
2 cups spinach leaves, washed.
Preparation
Heat the olive oil in a large saucepan set over medium heat. Add the garlic, celery and onion. Cook for 3 to 5 minutes, or until the onion is translucent and the vegetables begin to soften.
Add the broth, thyme, oregano and parsley.
Increase the heat to high and bring the soup to a boil, then reduce it to low and simmer for 5 minutes.
Add the chicken and carrot noodles. Cook for about 5 minutes then add the zucchini noodles and cook an additional 1 to 2 minutes until all of the noodles have softened.
Nutrition Per Serve
Energy: 2270.6 KJ (542.3 calories)
Protein: 47.2 grams
- Fat
total: 35.1 grams
saturated: 7.7 grams
Carbohydrates: 8.2 grams
Sugar: 5.4 grams
Dietary Fibre: 2.6 grams
- Sodium: 1218 mg