Chicken Zoodle Soup

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

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cloves garlic, finely chopped

2

cartons (32 oz each) Progresso™ chicken broth

2

cups shredded 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

Steps

• 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.
• 2

  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.
• 3

  Divide soup among 6 bowls. Top with parsley.

source'::https://www.tablespoon.com/recipes/chicken-zoodle-soup/5c33c2ba-93a8-46e8-ba43-de1074945503?crlt.pid=camp.q4stcrnvigwz

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