Zucchini Noodle Chicken Soup

• Gluten free

• Meat

  • 2 Cupsshredded rotisserie chicken

• Produce

  • 1 Carrot, large
  • 2 Celery stalks
  • 1 1/2 Garlic cloves, large
  • 1 Teaspoonchopped fresh parsley
  • 1/2 Teaspoondried oregano
  • 4 Thyme, sprigs
  • 1/2 White onion, medium
  • 1 Zucchini, large

• Canned Goods

  • 4 Cupslow-sodium chicken broth

• Oils & Vinegars

  • 2 Tablespoonsolive oil

Found on justataste.com

Description

Directions

• Heat the olive oil in a large saucepan set over medium heat. When the oil is shimmering, add the garlic, celery and onion. Season with salt and pepper and cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the vegetables begin to soften. Add the broth, thyme, oregano and parsley. Increase the heat to high and bring the soup to a boil, then reduce it to low and simmer for 5 minutes. Add the chicken and carrot noodles. Cook for about 5 minutes then add the zucchini noodles and cook an additional 1 to 2 minutes until all of the noodles have softened. Serve immediately.