Low Sodium Whole30 Chicken Soup with Zucchini Ribbons

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Whole30 Chicken Soup with Zucchini Ribbons

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Ingredients

4 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced into ¼-inch pieces
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
½ tsp black pepper
1 ½ lb boneless, skinless chicken breasts
6 cups chicken broth
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 medium zucchini
2 tbsp fresh lemon juice

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
2
Add the garlic, thyme, oregano, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.

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