Lightened Up Chicken Zoodle Soup {Low Carb & Gluten Free}
Lightened Up Chicken Zoodle Soup {Low Carb & Gluten Free} takes about 30 minutes from beginning to end. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 230 calories, 21g of protein, and 10g of fat per serving. For $1.83 per serving, you get a soup that serves 6. It is perfect for Autumn. 547 people have tried and liked this recipe. A mixture of salt, low sodium chicken broth, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Sugar Free Mom. With a spoonacular score of 99%, this dish is great. If you like this recipe, take a look at these similar recipes: Low Carb Chicken Alfredo Zoodle Soup, Roasted Garlic Chicken Soup – Low Carb and Gluten-Free, and Roasted Garlic Chicken Soup – Low Carb and Gluten-Free.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups diced carrots
1 lemon juiced or ¼ cup
2 tablespoons extra virgin olive oil
2 fresh sprigs rosemary
3 garlic cloves minced
2 cups chopped kale, stems removed
8 cups low sodium chicken broth
1 cup chopped onion
½ teaspoon pepper
1 teaspoon salt
2 cups shredded cooked chicken
2 cups zucchini noodles
Equipment:
dutch oven
Cooking instruction summary:
Heat oil over medium heat in a large Dutch oven.Add onion, garlic and carrots and cook an stir until veggies are softened but not browned.Pour in broth, add kale and rosemary and bring to a boil.Reduce heat to low then add the zucchini noodles, salt and pepper.Simmer 5 minutes then add chicken and lemon juice.Remove rosemary sprigs and serve with grated parmesan cheese if desired.Makes about 12 cups total.
Step by step:
1. Heat oil over medium heat in a large Dutch oven.
2. Add onion, garlic and carrots and cook an stir until veggies are softened but not browned.
3. Pour in broth, add kale and rosemary and bring to a boil.Reduce heat to low then add the zucchini noodles, salt and pepper.Simmer 5 minutes then add chicken and lemon juice.
4. Remove rosemary sprigs and serve with grated parmesan cheese if desired.Makes about 12 cups total.
Nutrition Information:
covered percent of daily need
