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:

Quickview
515k Calories
44g Protein
26g Total Fat
27g Carbs
100% Health Score
Limit These
Calories
515k
26%

Fat
26g
41%

  Saturated Fat
4g
29%

Carbohydrates
27g
9%

  Sugar
8g
9%

Cholesterol
105mg
35%

Sodium
4769mg
207%

Get Enough Of These
Protein
44g
90%

Vitamin K
482µg
460%

Vitamin A
12397IU
248%

Vitamin C
181mg
220%

Vitamin B3
17mg
87%

Copper
1mg
74%

Manganese
1mg
70%

Vitamin B6
1mg
60%

Potassium
1968mg
56%

Phosphorus
540mg
54%

Selenium
36µg
52%

Vitamin B2
0.54mg
32%

Iron
5mg
31%

Magnesium
107mg
27%

Zinc
3mg
25%

Calcium
238mg
24%

Folate
81µg
20%

Vitamin B5
1mg
20%

Vitamin B1
0.29mg
20%

Fiber
3g
16%

Vitamin B12
0.78µg
13%

Vitamin E
0.39mg
3%

covered percent of daily need
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