This soup combines three of my personal obsessions: chicken, spiralized veggie noodles, and a slow cooker! Does it get any better? See here for more veggie noodles and here for more slow-cooker creations.
⅛th of recipe (about 1 cup): 99 calories, 2g total fat (0.5g sat fat), 528mg sodium, 5g carbs, 1g fiber, 3g sugars, 14.5g protein
You’ll Need: slow cooker, large bowl
Prep: 15 minutes
Cook: 3 to 4 hours or 7 to 8 hours, plus 10 minutes
1 pound raw boneless skinless chicken breasts, halved
¼ teaspoon each salt and black pepper
6 cups reduced-sodium chicken broth
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
2 teaspoons chopped garlic
2 teaspoons Italian seasoning
½ teaspoon onion powder
¼ teaspoon ground thyme
2 bay leaves
1 pound spiralized zucchini (about 2 medium zucchini)
Optional seasonings: additional salt and black pepper
1. Place chicken in a slow cooker, and season with salt and pepper. Add all remaining ingredients except zucchini. Mix well.
2. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until chicken is fully cooked and veggies have softened.
3. If cooking at high heat, decrease heat to low. Remove and discard bay leaves.
4. Transfer chicken to a large bowl. Shred chicken with two forks.
5. Return shredded chicken to the slow cooker. Stir in zucchini, re-cover, and cook for 10 minutes, or until zucchini has slightly softened.
MAKES 8 SERVINGS
Need-to-Know Info
It’s super easy to spiralize zucchini. Get the 411 here!
Freeze It: Soup Edition
To Freeze: Distribute single servings into sealable microwave-safe containers with a little room at the top. (Reserve any toppings.) Let cool completely, seal, and freeze.
To Thaw: Vent the lid, and microwave until hot, stopping occasionally to stir. Add any toppings just before serving.