Recipe by bd.weld
"With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline."
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5 (14.5 ounce) cans
low-sodium chicken broth
cooked chicken breast, cut into bite sized pieces
salt and ground black pepper to taste
zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
i probably should not rate this since i changed it. i didn't mean to, but i doubled the recipe. i used celery and included the tops...added them after the soup had simmered. i used a roto bird from sam's. shredded the meat. slapped the bones and skin in a cast-iron pot. this simmered @ 3 hours after a reducing boil. strained out the bones ans used the stock. i then used butter and olive oil to sauté the garlic, onions, and carrots. i added some reserved chicken stock when needed. this is a great cooler weather chicken noodle soup. i love the zoodles in this. i bet some fresh maters would be great here. great stuff! the zukes are terrific here. try this..your flu needs this!
Another great way to use my Padermo and zoodles! Love this soup! The seasonings are perfect. I used left-over turkey breast that I added at the end as well as zoodles left from last night's dinner.
Made this for lunch today with grilled cheese Sammie's. This was super easy to put together and it tasted great. I love the addition of the thyme. My boys are not the biggest fans of zucchini so I added my zoodles to the simmering soup for a few to make them super soft. Love this one. To make my zoodles I used the julienne peeler from pampered chef.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Zoodle Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 86
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