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large onion, chopped (2 cups)
medium carrots, sliced (1 cup)
medium celery stalks, sliced (1 cup)
teaspoon chopped fresh thyme leaves
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
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.
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.
Divide soup among 6 bowls. Top with parsley.
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.