Recipe
Veggie Noodle Chicken Soup
This quick, easy, one pot pan vegetable chicken noodle soup to warm you up and keep you satisfied.
Total Time
30min
Servings
4
Nutritional Information Per Serving
- Energy2270 kJ
- Protein47 g
- Fattotal 35 g
- saturated 7.7 g
- Carbohydrates8.2 g
- sugar 5.4 g
- dietary fibre 2.6 g
- Sodium1218 mg
Ingredients
- 4 tbsp olive oil
- 3 large garlic cloves, minced
- 2 celery stalks, halved lengthwise and chopped
- 1 medium white onion, chopped
- 8 cups chicken broth
- 4 thyme sprigs (optional)
- 1 tsp dried oregano
- 2 tsp chopped fresh/dried parsley
- 4 cups shredded rotisserie chicken, OR
- 6 cooked and shredded chicken thighs
- 1 large carrot, peeled and spiralized
- 1 large zucchini, spiralized
- 2 cups spinach leaves, washed
Method
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.
Comments
- This easy keto chicken noodle soup is one the healthiest and most nutritious soups you can make on a keto diet.