Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
- 8 cups chicken broth
- 1 1/2 pounds chicken breasts (chopped)
- 3 stalks celery (diced)
- 2 medium carrot (sliced)
- 1 small onion (diced)
- 2 sprigs thyme
- 1 small zucchini (spiralized)
- 1/2 teaspoon sea salt
Bring the broth to a boil in a large stockpot over high heat, then reduce the heat to medium and add the chicken, celery, carrots, onion, and thyme.
Simmer 15-20 minutes, until the veggies are tender and the chicken is cooked through.
Add the zoodles and salt and simmer another 5-10 minutes before serving.
Calories: 260kcal Carbohydrates: 7g Protein: 36g Fat: 9g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 4g Cholesterol: 96mg Sodium: 1665mg Potassium: 534mg Fiber: 2g Sugar: 3g Vitamin A: 3800IU Vitamin C: 11.6mg Calcium: 40mg Iron: 2.3mg