Chicken courgetti soup

    Chicken courgetti soup


    2 people made this

    About this recipe: With the cold winter months bearing down on us, my niece and I co-conspired to come up with this warm and comforting low-carb soup using courgetti vegetable noodles instead of pasta noodles.

    Serves: 6 

    • 2 tablespoons olive oil
    • 160g diced onions
    • 120g diced celery
    • 3 cloves garlic, minced
    • 2L low salt chicken stock
    • 120g sliced carrots
    • 340g cooked chicken breast, cut into bite sized pieces
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 1 pinch dried thyme (optional)
    • salt and ground black pepper to taste
    • 3 courgettes, cut into 'noodles' using a spiral slicer or julienne tool

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat olive oil in a large saucepan over medium-high heat. Cook and stir the onion, celery, and garlic in hot oil until just tender, about 5 minutes.
    2. Pour chicken stock into the pan; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the stock to the boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
    3. Divide courgetti 'noodles' between six soup bowls; ladle stock mixture over the 'noodles.'


    'Courgette noodles) can be made with a julienne peeler, a mandoline with a julienne blade, or spiral slicer.

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