Chicken “Noodle” Soup
•2 carrots, peeled and cut into 4-inch pieces
•2 small turnips, peeled, ends trimmed and halved
•1 tbsp olive oil
•1 onion, diced
•1 stalk celery, diced
•2 cloves garlic, minced
•1 tsp chopped fresh thyme
•1/2 tsp salt
•8 cups sodium-reduced chicken broth
•1 cup shredded rotisserie chicken
•1 cup peas
•1/4 cup chopped fresh parsley
1.Place piece of carrot into spiralizer chute. Turn spiralizer on; press carrots using pusher until dispensed into bowl. Using scissors, trim into shorter strands.
2.Repeat with remaining carrots and turnips.
3.Heat oil in large saucepan set over medium heat; sauté onion, celery and garlic for about 3 minutes or until fragrant.
4.Add carrots and turnips, thyme and salt; sauté for 3 to 4 minutes or until vegetables are tender-crisp.
5.Add broth, chicken and peas; bring to simmer.
6.Simmer for 10 to 12 minutes or until vegetables are tender and chicken is heated through.
7.Garnish with parsley.