By Jill in Rochester, NY
Chicken and Leek Soup with Carrot Noodles
Updated at: Thu, 17 Aug 2023 13:15:23 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Nutrition per serving
Calories1104.4 kcal (55%)
Total Fat66.1 g (94%)
Carbs51.2 g (20%)
Sugars12.9 g (14%)
Protein83.5 g (167%)
Sodium2576 mg (129%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 tablespoonsextra-virgin olive oil
2celery ribs
diced
2leeks
white and light green parts only, thinly sliced
3garlic cloves
minced
sea salt
freshly ground black pepper
sea salt
freshly ground black pepper
6 cupslow-sodium chicken broth
1 cupwater
4 sprigsfresh thyme
1 tablespoonrosemary
fresh chopped
1bay leaf
1 ½ cupsrotisserie chicken
finely shredded
2carrots
large, peeled, spiralized with Blade D, noodles trimmed
¼ cupflat-leaf parsley
chopped
Whole grain baguette
for serving, optional
Instructions
Step 1
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.
Step 2
Add the chicken broth, water, thyme, rosemary and bay leaf; bring to a boil.
Step 3
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.
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