Chicken Soup with Vegetable Noodles

Elite Training Facility
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Course Lunch, Soup
Servings 4
Calories 188.5 kcal

Ingredients
  

  • 1 lb Raw Boneless Skinless Chicken Breast Halved
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt
  • 6 cups Reduced-Sodium Chicken Brother
  • 1/2 cup Celery Chopped
  • 1/4 cup Carrots Chopped
  • 1/4 cup Onions Chopped
  • 2 tsp Garlic Chopped
  • 2 tsp Italian Seasoning
  • 1/2 tsp Onion Powder
  • 1/4 tsp Dried Thyme
  • 2 Bay Leaces
  • 10 oz Zucchini (approx.2)

Instructions
 

  • Place chicken in a slow cooker, and season with salt and pepper. With the exception of zucchini, add all remaining ingredients. Mix well.
  • Cover and cook on high for 3 - 4 hours, or on low for 7 - 8 hours, until chicken is fully cooked and veggies are softened.
  • Meanwhile, using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
  • If cooking at high heat, decrease to low. Remove and discard bay leaves.
  • Transfer chicken to a large bowl. Shred chicken with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return to the slow cooker.
  • Stir in zucchini noodles, re-cover, and cook for 10 minutes, or until noodles have slightly softened.
  • Add more salt and pepper as needed.

Nutrition

Serving: 2cupsCalories: 188.5kcalCarbohydrates: 7.2gProtein: 28.5gFat: 0.8gFiber: 1.3g
Keyword chicken breast easy recipes, chicken breast recipes healthy, chicken soup recipe, low carb meals, slow cooker recipes
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