Zoodle Soup
Nutrition per serving
| Calories | 291 kcal |
| Protein | 31.5 g |
| Carbs | 11.9 g |
| Fats | 12.9 g |
| Saturated Fat | 2.1 g |
| Monounsaturated Fat | 7.5 g |
| Polyunsaturated Fat | 1.7 g |
| Sugars | 6.7 g |
| Fiber | 3.2 g |
| Sodium | 245 mg |
Ingredients
| Olive Oil | |
| Chicken Breast | |
| Garlic | |
| Onion | |
| Carrot | |
| Celery | |
| Courgette (Zucchini) | |
| Dried Thyme | |
| Dried Rosemary | |
| Chicken Stock | |
| Bay Leaf |
1. Heat 1 tsp of olive oil in a saucepan over a medium heat
Cut the chicken into small chunks, then season with salt and pepper and add to the saucepan
Cut the chicken into small chunks, then season with salt and pepper and add to the saucepan
2. After the chicken has been cooking for 3 minutes add the remaining olive oil, garlic, onion, carrots and celery
3. Add in the rosemary, thyme, bay leaf, stock and 1/2 cup of water, then bring to the boil
4. Make noodles from the zucchini using a spiralizer or a knife
5. Stir in the zucchini noodles and reduce the heat and cook until the noodles are tender
6. Serve warm