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.
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.
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.
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.
Notes
The entire recipe makes 6 servings The serving size is about 2 cups
Nutrition
Nutrition Facts
Chicken Zoodle Soup Recipe
Amount per Serving
Calories
220
% Daily Value*
Fat
6.9
g
11
%
Saturated Fat
0.8
g
5
%
Cholesterol
73
mg
24
%
Sodium
861
mg
37
%
Potassium
1150
mg
33
%
Carbohydrates
9.1
g
3
%
Fiber
2.5
g
10
%
Sugar
4.8
g
5
%
Protein
31.1
g
62
%
Calcium
40
mg
4
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.