6
N/A
30 minutes
8 oz carrot sticks (about 2 cups)
2 boneless skinless chicken breasts (about 1 lb)
4 teaspoons roasted garlic-herb seasoning (divided)
2 tablespoons olive oil
1 tablespoon minced garlic
½ teaspoon Italian seasoning
2 tablespoons Italian parsley
4 cups no-salt-added chicken stock (or broth)
1 package zucchini or butternut squash noodles (9-10 oz)
1 10-oz package frozen seasoning blend (diced onions, peppers, and celery)
2 tablespoons lemon juice (plus additional for serving, optional)
- Cut carrots into half-inch cubes. Cut chicken into bite-size pieces and sprinkle with 1 teaspoon garlic-herb seasoning (wash hands). Preheat 4-quart stockpot on medium-high 2-3 minutes.
- Add oil and chicken to pot. Cook chicken 1-2 minutes on each side or until browned; remove from pot. Stir in seasoning blend, carrots, garlic, Italian seasoning, and remaining garlic-herb seasoning. Cook and stir 4-5 minutes or until vegetables are tender. Finely chop parsley.
- Return chicken to pot with vegetables. Pour in stock and lemon juice. Bring to a boil, then reduce heat to medium-low. Stir in zucchini noodles; simmer 4-5 minutes until noodles are tender and chicken is 165°F. Sprinkle soup with parsley and serve with additional lemon juice (if desired).
CALORIES (per 1/6 recipe): 170; TOTAL FAT: 6g; SAT FAT: 1g; TRANS FAT: 0.00g; CHOL: 40mg; SODIUM: 630mg; TOTAL CARB: 9g; FIBER: 2g; SUGARS: 4g; PROTEIN; 19g; CALC: 2%; VIT A: 0%; VIT C: 0%; IRON: 6%
8 oz carrot sticks (about 2 cups)
2 boneless skinless chicken breasts (about 1 lb)
4 teaspoons roasted garlic-herb seasoning (divided)
2 tablespoons olive oil
1 tablespoon minced garlic
½ teaspoon Italian seasoning
2 tablespoons Italian parsley
4 cups no-salt-added chicken stock (or broth)
1 package zucchini or butternut squash noodles (9-10 oz)
1 10-oz package frozen seasoning blend (diced onions, peppers, and celery)
2 tablespoons lemon juice (plus additional for serving, optional)
- Cut carrots into half-inch cubes. Cut chicken into bite-size pieces and sprinkle with 1 teaspoon garlic-herb seasoning (wash hands). Preheat 4-quart stockpot on medium-high 2-3 minutes.
- Add oil and chicken to pot. Cook chicken 1-2 minutes on each side or until browned; remove from pot. Stir in seasoning blend, carrots, garlic, Italian seasoning, and remaining garlic-herb seasoning. Cook and stir 4-5 minutes or until vegetables are tender. Finely chop parsley.
- Return chicken to pot with vegetables. Pour in stock and lemon juice. Bring to a boil, then reduce heat to medium-low. Stir in zucchini noodles; simmer 4-5 minutes until noodles are tender and chicken is 165°F. Sprinkle soup with parsley and serve with additional lemon juice (if desired).
CALORIES (per 1/6 recipe): 170; TOTAL FAT: 6g; SAT FAT: 1g; TRANS FAT: 0.00g; CHOL: 40mg; SODIUM: 630mg; TOTAL CARB: 9g; FIBER: 2g; SUGARS: 4g; PROTEIN; 19g; CALC: 2%; VIT A: 0%; VIT C: 0%; IRON: 6%
