Ingredient:
1 tbsp olive oil
1 large onion, chopped (2 cups)
2 medium carrots, sliced (1 cup)
3 medium celery stalks, sliced (1 cup)
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/4 tsp ground black pepper
3 cloves garlic, finely chopped
2 cartons (32 oz each) Progresso chicken broth
2 cups shredded deli rotisserie chicken
2 medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)
2 tbsp chopped fresh Italian (flat-leaf) parsley
Method:
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.
1 tbsp olive oil
1 large onion, chopped (2 cups)
2 medium carrots, sliced (1 cup)
3 medium celery stalks, sliced (1 cup)
1 tsp chopped fresh thyme leaves
1/2 tsp salt
1/4 tsp ground black pepper
3 cloves garlic, finely chopped
2 cartons (32 oz each) Progresso chicken broth
2 cups shredded deli rotisserie chicken
2 medium zucchini, julienne peeled or spiralized, cut in 1-inch pieces (2 cups)
2 tbsp chopped fresh Italian (flat-leaf) parsley
Method:
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.
