2leekswhite and light green parts only, thinly sliced
3garlic clovesminced
Sea salt and freshly ground black pepper
6cupslow-sodium chicken broth
1cupwater
4sprigs fresh thyme
1tablespoonfresh chopped rosemary2 sprigs
1bay leaf
1 1/2cupsfinely shredded rotisserie chicken
2large carrotspeeled, spiralized with Blade D, noodles trimmed
1/4cupchopped flat-leaf parsley
Whole grain baguettefor serving (optional)
Instructions
Heat oil in a large pot over medium-high heat. Add celery, leeks, garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
Add the chicken broth, water, thyme, rosemary and bay leaf; bring to a boil.
Reduce heat to medium-low and add the chicken and carrot noodles. Simmer for 3-5 minutes for al dente noodles, 7-9 minutes for tender. Ladle the soup into bowls and serve, garnished with parsley. Serve alongside crusty bread, if desired.
Recipe Notes
Per serving (1 out of 4) - Calories: 173, Fat: 10g, Saturated Fat: 2g, Carbs: 7g, Fiber: 1g, Sugars: 4g, Protein: 11g, Sodium: 1599mg