Chicken Zoodle Soup

Ingredients

• 2 tablespoons Oil, olive, salad or cooking
  
  
  
• 1 cup Onions, raw
  
  
  
• 1 cup Celery, raw
  
  
  
• 3 cloves Garlic, raw
  
  
  
• 5 (14.5 ounce) cans RTS Low Sodium Chicken Broth CAM
  
  
  
• 1 cup Carrots, raw
  
  
  
• ¾ pound Chicken, broilers or fryers, breast, meat and skin, cooked, stewed
  
  
  
• ½ teaspoon Spices, basil, ground
  
  
  
• ½ teaspoon Spices, oregano, ground
  
  
  
• 1 pinch Spices, thyme, dried
  
  
  
• 1 pinch Salt, table
  
  
  
• 3 sliced zucchini raw
  
  

Directions

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