This chicken potato noodle soup is a lighter version of the classic chicken noodle soup we all love. In my version, I used spiralized potato noodles instead of the usual pasta noodles. It is easy-to-make and perfect for those, who are calorie conscious.
3medium-size carrotspeeled and sliced into 1/2 inch thick slices
3stalks of celerysliced into 1/2 inch thick slices
3clovesof garlicpeeled and minced
1 ½cupscooked and shredded chicken
6cupslow-sodiumor homemade chicken stock
2cupswater
1 ½teaspoonkosher salt
½teaspoonblack pepperfreshly ground
1large russet potatospiralized
2tablespoonsof lemon juicefreshly squeezed – plus lemon wedges to serve with
¼cupfresh Italian parsley leavesrinsed, more as garnish
Instructions
Heat olive oil in a large heavy bottom pot in medium heat. Add onion, carrots, and celery and cook over medium until they are softened, 8-10 minutes.
Stir in the garlic and cook stirring constantly until fragrant, 30 seconds or so.
Add in the shredded chicken, chicken stock, water, and salt and pepper. Bring it a boil, turn the heat down to medium-low, and let it simmer for 10-15 minutes.
Stir in the spiralized potato “noodles”. Cook for 7-8 minutes.
Finish it off with freshly squeezed lemon juice and fresh parsley.
Ladle the soup into large bowls and serve with lemon wedges and crusty bread.