Chicken Zoodle Soup

This delicious low-carb version of comforting chicken noodle soup will keep you warm as we head into cooler weather!

Ingredients

• 2 tablespoons avocado oil or olive oil

• 1 cup onion

• 3 cloves minced garlic

• 1/2 cup carrots (diced)

• 8 cups chicken broth

• 2 cups kale (stems removed, chopped)

• 2 tbsp rosemary

• 8 ounces spiralized zucchini noodles (or konjac noodles i.e. NuPasta)

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups cooked chicken chopped or shredded

• 2 tbsp lemon juice

Instructions

1. Heat oil over medium heat in a large Dutch oven.

2. Add onion, garlic and carrots and stir until veggies are softened, but not browned.

3. Pour in broth, add kale and rosemary and bring to a boil.

4. Reduce heat to low then add the zucchini noodles, salt and pepper.

5. Simmer 5 minutes then add chicken and lemon juice.

6. Remove rosemary sprigs and serve with grated parmesan cheese if desired.

7. Makes about 12 cups total.

Exchanges:

Count 2 cups soup as: 1.5 protein (group 6) and 1 fat (group 7). If adding parmesan, 3 tbsp = 1 protein (group 6).

Note: the carrots are considered "free" in this recipe since they are so spread out.