Chicken Zoodle Soup Recipe

Name: Chicken Zoodle Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped (2 cups); 2 medium carrots, sliced (1 cup); 3 medium celery stalks, sliced (1 cup); 1 teaspoon chopped fresh thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 3 cloves garlic, finely chopped; 2 cartons (32 oz each) Progresso™ chicken broth; 2 cups shredded gluten-free deli rotisserie chicken; 2 medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups); 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Ingredients

1 tablespoon olive oil
1 large onion, chopped (2 cups)
2 medium carrots, sliced (1 cup)
3 medium celery stalks, sliced (1 cup)
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cloves garlic, finely chopped
2 cartons (32 oz each) Progresso™ chicken broth
2 cups shredded gluten-free deli rotisserie chicken
2 medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)
2 tablespoons chopped fresh Italian (flat-leaf) parsley

	PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 6 servings

Instructions

In 5-quart Dutch oven, heat oil over medium-high heat.
Add onion, carrots, celery, thyme, salt and pepper; cook 5 to 7 minutes or until vegetables soften.
Stir in garlic; cook 1 minute longer.
Stir in broth. Heat to boiling over high heat.
Stir in chicken and zucchini noodles; return to boiling.
Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender.
Divide soup among 6 bowls.
Top with parsley.