Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 large onion, chopped (2 cups)
  • 2 medium carrots, sliced (1 cup)
  • 3 medium celery stalks, sliced (1 cup)
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cloves garlic, finely chopped
  • 2 cartons (32 oz each) Progresso™ chicken broth
  • 2 cups shredded gluten-free deli rotisserie chicken
  • 2 medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley

Instruction

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, carrots, celery, thyme, salt and pepper; cook 5 to 7 minutes or until vegetables soften. Stir in garlic; cook 1 minute longer.
  • Stir in broth. Heat to boiling over high heat. Stir in chicken and zucchini noodles; return to boiling. Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender.
  • Divide soup among 6 bowls. Top with parsley.