Chicken Zoodle Soup
Get those veggie servings in by subbing out traditional high carb noodles for spiraled zucchini in this deliciously simple chicken soup recipe. It’s a perfect way to warm up on a cold winter’s day!
Servings Prep Time
6servings 15minutes
Cook Time
1hour
Servings Prep Time
6servings 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Mist a baking dish with cooking spray. Place chicken breasts in the baking dish, and rub with olive oil. Season with poultry seasoning, and salt and pepper. Cover with foil and roast in the oven for about 30 minutes. Remove from oven and let stand for 5 minutes.
  2. While chicken is cooking, fill a large stock pot or Dutch oven with the chicken broth, carrots and celery, and set over medium high heat. Bring to a boil, then turn heat to low and cover.
  3. Using two forks, shred chicken and dump it all into the soup pot, including the pan drippings from the baking dish. Season soup as desired with salt and pepper, cover, and cook on low for about 20-30 minutes.
  4. about 20-30 minutes. Right before serving, add desired amount of “zoodles” to each serving bowl, and ladle the hot soup over it. Season with additional salt and pepper, if desired.
Recipe Notes

Entire recipe makes 6 servings
Serving size is about 2 cups
Each serving = 3 Smart Points

PER SERVING: 164 calories; 6g fat; 1g saturated fat; 0g carbohydrates; 0g fiber; 0g sugar; 21g protein

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