Chicken Zoodle Soup

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This is hands down, the easiest way to eat more vegetables without even trying. When classic chicken noodle soup meets zoodles, everyone wins.MORE+LESS-

Make with

Progresso Broth

large onion, chopped (2 cups)

medium carrots, sliced (1 cup)

medium celery stalks, sliced (1 cup)

teaspoon chopped fresh thyme leaves

1/4

teaspoon ground black pepper

cloves garlic, finely chopped

cartons (32 oz each) Progresso™ chicken broth

cups shredded gluten-free deli rotisserie chicken

medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)

tablespoons chopped fresh Italian (flat-leaf) parsley

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1
In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, carrots, celery, thyme, salt and pepper; cook 5 to 7 minutes or until vegetables soften. Stir in garlic; cook 1 minute longer.
2
Stir in broth. Heat to boiling over high heat. Stir in chicken and zucchini noodles; return to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender.
3
Divide soup among 6 bowls. Top with parsley.

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Using prespiralized zoodles that are measured in ounce-weights? We used about 11 oz of zucchini noodles in this recipe.
When using rotisserie chicken in recipe, opt for traditionally seasoned chicken without lots of added spices.