If you were to ask a classroom full of kids what their favourite kind of soup is, I bet most would say chicken noodle. It’s nutritious "comfort in a bowl," and full of delicious, kid-friendly flavours.
For spring, I wanted to lighten up my go-to quick chicken soup recipe so I decided to replace the pasta with zucchini noodles and it was a huge hit! No one missed the gluten, even my carb-crazy kids, and the bowls looked and tasted so bright and fresh. Once your family tries zucchini noodles – and there are some great inexpensive spiralizing gadgets out there to produce them – you may find they’ll enjoy them in many other ways, like with spicy ginger peanut sauce. Not only is this chicken soup a great way to use up leftover rotisserie chicken, the added bonus is that it’s ready in less than twenty minutes.
1 tbsp canola or olive oil
1 small onion, finely diced
1 clove garlic, minced
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1 1/2 cups cooked chicken, shredded
4 cups low-sodium chicken broth
1 tsp dried thyme or 2 tsp fresh thyme leaves
Salt and pepper to taste
1 medium zucchini, spiralized or shredded
Serves 2 – 3; can easily be doubled.