Chicken Zoodle Soup

Ingredients

tablespoon olive oil

large onion, chopped (2 cups)

medium carrots, sliced (1 cup)

medium celery stalks, sliced (1 cup)

teaspoon chopped fresh thyme leaves

1/2

teaspoon salt

1/4

teaspoon ground black pepper

cloves garlic, finely chopped

cartons (32 oz each) Progresso™ chicken broth

cups shredded deli rotisserie chicken

medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)

tablespoons chopped fresh Italian (flat-leaf) parsley

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.