Chicken & Vegetable Noodle Soup

This chicken soup recipe will leave you feeling healthier than before!

10 min. 1 serv.
14 ratings
In a hot non-stick pan with grape seed oil, add peppers, lemon grass, mushrooms, thyme and bay leaf; let cook. Now, add celery and let cook for a minute or two. Then, add chicken stock; bring to a boil. Meanwhile, in a bowl, add zucchini and chicken. Once the chicken stock starts to boil, pour bouillon over zucchini and chicken. Ready to serve! 
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CALORIES: 310

INGREDIENTS

If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
1/4 Tsp Grape seed oil
1/2 Cup Mixed bell peppers, diced
1 Lemon grass, largely cut (for aroma only)
1/2 Cup Mushrooms, thinly sliced
1/2 Tsp Thyme
1 Bay leaf
1/2 Cup Celery, chopped
1 Cup Chicken stock
1/2 Cup Zucchini, julienned
7 Oz Chicken, cooked & shredded

DIRECTIONS

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