Chicken Zoodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 2 cups shredded chicken
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, spiralized into zoodles
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the oregano, basil, salt, and pepper and cook for 1 minute.
3. Add the chicken broth, shredded chicken, carrots, and celery and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
4. Add the zucchini noodles and simmer for 5 minutes.
5. Stir in the parsley and lemon juice and season with salt and pepper to taste.
6. Serve the soup warm.

Interesting Facts

• This soup is a great way to use up leftover chicken.
• Zucchini noodles are a great low-carb alternative to traditional noodles.
• This soup can be made in advance and stored in the refrigerator for up to 3 days.
• This soup is loaded with vitamins and minerals and is an excellent source of protein.