Go Back

Chicken and Leek Soup with Carrot Noodles

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 celery ribs diced
  • 2 leeks white and light green parts only, thinly sliced
  • 3 garlic cloves minced
  • Sea salt and freshly ground black pepper
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 4 sprigs fresh thyme
  • 1 tablespoon fresh chopped rosemary 2 sprigs
  • 1 bay leaf
  • 1 1/2 cups finely shredded rotisserie chicken
  • 2 large carrots peeled, spiralized with Blade D, noodles trimmed
  • 1/4 cup chopped flat-leaf parsley
  • Whole grain baguette for 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