Good evening and how are we all? I am barreling towards the end of the school year and I can’t wait for this year to be over. As most of you who follow my blog know, I”m job hunting. They are moving things around and we are getting about 450 of Ba Ba’s kids.
450 of them and yes, my kids talk like this!
Yesterday was a particularly horrid day. I get home and my son has made this. It was SOOOO good. We did add some carrots, which added some carbs. But this was SOOOO good.
Chicken Zoodle Soup
Chicken soup is a staple in our house. Serve this up on chilly nights or as a quick lunch.
Per serving: 160 cal, 5g fat, 19g protein, 9g carbs, 3g fiber = 6 net carbs
- 2 tablespoons olive oil
- ½ sweet onion diced
- 3 stalks celery diced
- 1 red bell pepper diced
- 1 clove garlic minced
- 6 cups chicken stock
- 2 cups shredded cooked chicken
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 4 large zucchini
Heat the olive oil in a large dutch oven or stock pot over medium heat.
Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.
Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.
Spiralize the zucchini to make zucchini noodles and add them to the pot.
Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you’d like.
Taste and add additional seasoning as desired.
Like I said, I put a handful… okay, 3 handfuls of julienne carrots in it, but this was really really really good. No leftovers. None.
Although I don’t believe Spawn put in 4 spiralized zucchini.
Good stuff! Have some Richard!