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