Chicken Zoodle Soup

By gbvampy1

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped (2 cups)
• 2 medium carrots, sliced (1 cup)
• 3 medium celery stalks, sliced (1 cup)
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, finely chopped
• 2 cartons (32 oz each) Progresso™ chicken broth
• 2 cups shredded gluten-free deli rotisserie chicken
• 2 medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)
• 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Details

Servings 6
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, carrots, celery, thyme, salt and pepper; cook 5 to 7 minutes or until vegetables soften. Stir in garlic; cook 1 minute longer.

Stir in broth. Heat to boiling over high heat. Stir in chicken and zucchini noodles; return to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender.

Divide soup among 6 bowls. Top with parsley.