Chicken Soup with Vegetable Noodles
Servings: 4
Calories: 188.5kcal
Ingredients
- 1 lb Raw Boneless Skinless Chicken Breast Halved
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
- 6 cups Reduced-Sodium Chicken Brother
- 1/2 cup Celery Chopped
- 1/4 cup Carrots Chopped
- 1/4 cup Onions Chopped
- 2 tsp Garlic Chopped
- 2 tsp Italian Seasoning
- 1/2 tsp Onion Powder
- 1/4 tsp Dried Thyme
- 2 Bay Leaces
- 10 oz Zucchini (approx.2)
Instructions
- Place chicken in a slow cooker, and season with salt and pepper. With the exception of zucchini, add all remaining ingredients. Mix well.
- Cover and cook on high for 3 - 4 hours, or on low for 7 - 8 hours, until chicken is fully cooked and veggies are softened.
- Meanwhile, using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
- If cooking at high heat, decrease to low. Remove and discard bay leaves.
- Transfer chicken to a large bowl. Shred chicken with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return to the slow cooker.
- Stir in zucchini noodles, re-cover, and cook for 10 minutes, or until noodles have slightly softened.
- Add more salt and pepper as needed.
Nutrition
Serving: 2cups | Calories: 188.5kcal | Carbohydrates: 7.2g | Protein: 28.5g | Fat: 0.8g | Fiber: 1.3g
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