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Soup

Chicken Zoodle Soup

Are you trying to reduce your carbs? This recipe replaces the noodles in chicken soup with zoodles (zucchini cut to look like noodles) and is seasoned with fresh dill.

Ingredients :

    4 cups low-sodium chicken broth
    1 pound boneless, skinless chicken breasts
    2 stalks celery, thinly sliced
    2 carrots, peeled and thinly sliced
    1 small onion, finely diced
    Kosher salt and freshly ground pepper
    2 medium zucchini (1 pound), trimmed and cut into thin noodles (about 5 cups)
    ¼ cup chopped fresh dill
    Extra-virgin olive oil, for drizzling
    Lemon wedges, for serving

Direction :

    In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.
    Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces.
    Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon.