With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using ‘zoodles’ that’s easy on the waistline.
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.
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.‘
Per Serving: 208 calories; protein 21.6g; carbohydrates 8.9g; fat 9.5g; cholesterol 48.2mg; sodium 257.5mg.