There is something about chicken noodle soup that brings back instant nostalgia, comfort, and warmth. We've lightened up this classic dish by swapping out the noodles for zucchini to create a healthy and comforting 30-minute meal the whole family will enjoy.

MAKES 4 SERVINGS

Total Time30 mins

1 small onion, diced

3-4 carrots, peeled and sliced into coins

3-4 stalks celery, diced

2 tablespoons extra virgin olive oil

1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme

1 bay leaf

1 teaspoon dried parsley

6 cups chicken stock

2 cups cooked chicken (rotisserie chicken works great.)

2 medium zucchini, cut into noodles using a spiralizer or vegetable peeler

1/2 lemon, juiced

salt and pepper, to taste

In a soup pot or dutch oven, heat oil over medium-high heat. Add onions, carrots, and celery, season with salt, and saute for 5 to 6 minutes, until vegetables start to soften.

Add in the parsley, thyme, bay leaf, chicken stock, and cooked chicken. Bring to a boil, season with salt and pepper. Reduce to a simmer, cook for about 20 minutes.

Turn off the heat and stir in the zucchini noodles (zoodles) and the juice from 1/2 a lemon. Serve immediately.

Ingredients