* Exported from MasterCook *
CHICKEN ZOODLE SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken soup
Amount Measure Ingredient -- Preparation Method
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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 deli rotisserie chicken -- shredded
2 medium zucchini -- julienne peeled or spiraled, cut into 1-inch pieces (2 cups)
2 tablespoons fresh Italian (flat-leaf) parsley -- chopped
1. 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.
2. 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.
3. Divide soup among 6 bowls. Top with parsley.
Source:
"tbsp.com"
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Per Serving (excluding unknown items): 52 Calories; 2g Fat (38.8% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 206mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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Posted by: "Cheryl" <gypsybussings@yahoo.com>
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