Chicken Zoodle Soup

Chicken Zoodle Soup

Servings: 6

2 tbsp olive oil

1 lb boneless, skinless chicken, diced

3 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/2 tsp dried thyme

1/4 tsp dried rosemary

4 cups chicken stock

3 medium zucchini, spiralized

2 tbsp freshly squeezed lemon juice

¼ cup mayonnaise

1 sprig fresh rosemary

2 tbsp fresh parsley, chopped

1.      Heat 1 tbsp olive oil in a Dutch oven over medium heat.

2.      Season chicken with salt and pepper and add to Dutch oven. Cook 3-5 minutes until no longer pink. Remove from pot and set aside.

3.      Add remaining oil to the pot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

4.      Stir in thyme and rosemary until fragrant, about 1 minute.

5.      Add chicken stock bring to a boil.

6.      Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes.

7.      Stir in lemon juice and mayo; season with salt and pepper, to taste.

8.      Garnish with rosemary and parsley.

Nutrition: 235 calories; 12g fat; 61mg cholesterol; 734mg sodium; 209mg potassium; 5g carb; 1g fiber; 3g sugar; 25g protein