Chicken Zoodle Soup

With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using zoodles thats easy on the waistline.

Recipe «Chicken Zoodle Soup» presented in category Recipes / Health, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author shef would need: 2 tbsp olive oil, 1 cup diced onions, 1 cup diced celery, 3 cloves garlic, minced, 5 cans low-sodium chicken broth , 1 cup sliced carrots, 3/4 pound cooked chicken breast, cut into bite sized pieces, 1/2 tsp dried basil , 1/2 tsp dried oregano, 1 pinch dried thyme, salt and ground black pepper to taste, 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler.

Ingredients:

• 2 tbsp olive oil 
• 1 cup diced onions 
• 1 cup diced celery 
• 3 cloves garlic, minced 
• 5 cans low-sodium chicken broth 
• 1 cup sliced carrots 
• 3/4 pound cooked chicken breast, cut into bite sized pieces 
• 1/2 tsp dried basil 
• 1/2 tsp dried oregano 
• 1 pinch dried thyme 
• salt and ground black pepper to taste 
• 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler 

Instructions

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.'