Name: Chicken Noodle Soup with Garden Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 tbsp olive oil; 0.25 cup yellow onion; 0.5 cup carrot; 0.5 cup celery; 1 clove garlic; 2 cup chicken broth; 1 medium zucchini; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

408 calories

Protein: 50g; 49% of calories
Carbs: 23g; 22% of calories
Fat: 13g; 29% of calories

Instructions

Prep 10 min · Cook 20 min

Dice the onion, carrots, and celery into uniform bite-sized pieces.
Using a spiralizer or vegetable peeler, transform the zucchini into long, thin noodles and set aside.
In a medium pot, heat the olive oil over medium heat and sauté the onion, carrots, and celery for 5 minutes until slightly softened.
Mince the garlic and add it to the pot along with the dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the chicken broth and add the whole chicken breast, bringing the liquid to a gentle simmer.
Cover and cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Remove the chicken breast from the pot, shred it using two forks, and return the meat to the soup.
Stir in the zucchini noodles and simmer for just 2 minutes until tender but not mushy.
Garnish with freshly chopped parsley and serve immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes