Enjoy this lighter spin on a comfort food classic.
2 tablespoons olive oil
1 cup diced onions
1 cup diced celery
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)
3 zucchini squash, cut into ‘noodles’*
Heat olive oil in a large pot over medium-high heat. Sauté onion, celery, and garlic in hot oil until just tender, about 5 minutes.
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.
Divide zucchini ‘noodles’ between six soup bowls; ladle broth mixture over the ‘noodles.’
* Zoodles’ (zucchini noodles) can be made with a julienne peeler or spiral slice
Recipe courtesy allrecipes.com