Very Veggie Chicken Noodle Soup

By á-64866

Ingredients

• 2 boxes (32 oz each) reduced-sodium chicken broth
• 4 sprigs fresh thyme
• 1 onion, minced
• 2 carrots, sliced
• 2 yellow squash,dices
• 1/2 bunch asparagus, chopped
• 1 zucchini, sliced into "noodles" using a mandolin
• 1/4 pound angel hair pasta, cooked
• 1 roasted chicken, shredded
• Fresh chives and parsley to taste
• Salt and pepper to taste
• Lemon juice or cayenne to taste (optional)

Preparation

Step 1

In a large sauce pot, combine broth and thyme. Turn to medium heat, let simmer. Add the onion and carrots; once onions are tender, add squash, asparagus, zucchini and chicken. Reduce heat to low. Let cook 10 minutes. Remove thyme sprigs. Add pasta, chives and parsley. Season with salt and pepper. Add fresh squeezed lemon juice or cayenne, optional.