Recipes

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onions
• 1 cup diced celery
• 3 cloves garlic, minced
• 5 (14.5 ounce) cans low-sodium chicken broth
• 1 cup sliced carrots

• 3/4 pound cooked chicken breast, cut into bite sized pieces
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pinch dried thyme (optional)
• salt and ground black pepper to taste
• 3 zucchini squash, cut into ‘noodles’ using a spiral slicer or vegetable peeler

Method

1. Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
2. Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
3. Divide zucchini ‘noodles’ between six soup bowls; ladle broth mixture over the ‘noodles.’