Once the new year starts, many of us are trying to lose weight before spring time comes calling, and I’m certainly one of them. So what’s one of the best foods that you can eat when you’re trying to watch your calories while still being able to fill up? Soup, of course!
This doesn’t mean that all soups are good for weight loss. The ones that tend to have a lot of cheese or fatty meats like sausage can derail your diet, but a nice homemade chicken noodle soup usually does the trick. To take it a step further, you can save even more calories by getting rid of the noodles and replacing them with zucchini squash.
You might be wondering how that works, and it’s actually a pretty easy process! All you’ll need to do is find your vegetable peeler, or a spiral slicer if you want to make things go even faster. Making noodles out of zucchini squash not only drastically cuts down on your calorie intake, but also saves you a ton on carbohydrates. With low-carb diets being as popular as they are, this is a recipe that you can enjoy on any diet.
In an entire medium zucchini, you’ll only find around 35 calories with four grams of net carbohydrates. Just a cup of thin spaghetti noodles will leave you with 22 calories and about 40 net grams of carbohydrates. As an added bonus, you’ll find that the taste is just as good using the zucchini noodles, making this recipe a dieter’s dream!
You’re family is sure to enjoy it, and you don’t need to slave away in the kitchen for this healthy recipe. It takes under an hour from start to finish, and every ingredient is very affordable, so you’ll be able to lose weight while keeping your wallet nice and thick! For many, that’s the most important part of any eating plan.
So let’s take a look at everything you’ll need, how to get cooking and the nutrition of this new take on chicken noodle soup. If you need to make dinner for your family, there’s enough to feed six, which also makes this a good recipe to take to events in smaller portions!
Preparation Time: 45 to 50 Minutes
Serves: Six People
Nutrition (Per Serving):
Fat: 4 g
Protein: 32 g
Carbohydrates: 20 g
Sodium: 2,100 mg
Cholesterol: 32 mg
What You’ll Need:
- ¾ Pounds of Cooked Chicken Breast, Cut Into Small Chunks
- 3 Zucchini Squash, Cut With a Peeler or Spiral Slicer
- 1 Cup of Diced Onions
- 1 Cup of Sliced Carrots
- 1 Cup of Diced Celery
- 1 Pinch of Thyme
- 2 Tablespoons of Olive Oil
- 5 Cans (14.5 Ounces Each) of Low-Sodium Chicken Broth
- ½ Teaspoon of Basil
- 3 Cloves of Minced Garlic
- ½ Teaspoon of Oregano
- Pinches of Salt and Pepper
- Take out a large pot, and then set your stovetop to a medium-high heat. Add two tablespoons of olive oil into the pot until it’s heated up, and then we’ll throw in a cup of diced onions, three cloves of minced garlic and a cup of diced celery. It should take about five minutes to saute this mixture, and it will need to be tender until we can head to the next step.
- Now that the mixture is tender, add five cans of low-sodium chicken broth into the pot, then stirring it around just a little bit. Next, we’ll add a cup of sliced carrots, a half teaspoon of basil, a pinch of thyme, a half teaspoon of oregano, ¾ pounds of chicken breast and then salt and pepper to taste.
- Allow the chicken broth to start boiling. When it does, reduce the heat to a medium-low temperature and allow the soup to simmer. Once the vegetables are tender, we’re ready for the next step. All in all, this should take about 20 minutes for this step.
- Take out three zucchini squashes and cut them into noodle shapes using either a vegetable peeler or a spiral slicer (the easier of the two). Spread these evenly among six different soup bowls, and then ladle in the mixture over these noodles for your soup.
- Now you’re all set, and there should easily be enough for six bowls! If you’re using smaller bowls, make sure to slice some more zucchini noodles so that you’re sure to have enough for everyone. Enjoy!