Servings: 6 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients:
- 1 lb boneless chicken breast
- 2 medium zucchinis, spiralized
- 1 cup diced carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3 minutes.
- Add chicken, carrots, thyme, salt, and pepper. Pour in broth and bring to a boil.
- Simmer for 15 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Add zucchini noodles and cook for 2-3 minutes until tender.
- Garnish with parsley and serve hot.
Nutritional Information (per serving):
- Calories: 160 kcal
- Carbohydrates: 6g (Net Carbs: 4g)
- Protein: 18g
- Fat: 7g
- Fiber: 2g
- Sugar: 3g
Tips:
- Don’t overcook zoodles to keep them firm.
- Freeze without zoodles for longer storage; add fresh zoodles when reheating.
- Add a pinch of turmeric for anti-inflammatory benefits.
Hashtags: #DiabeticFriendly #LowCarbSoup #ChickenZoodleSoup #HealthyComfortFood #KetoRecipes