Zucchini Chicken Noodle Soup Jars
These Spiralized Zucchini Chicken Noodle Soup Jars are a perfect low-carb meal prep idea. Just add boiling water, microwave and enjoy!
Servings: 4 servings
Calories: 256kcal
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breasts, diced
- 4 cloves garlic minced
- 1 yellow onion diced
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 red pepper, diced
- 1 tsp thyme
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 4 chicken bouillon cubes
- 4 cups spiralized zucchini noodles
Instructions
- Heat olive oil over med-high heat. Add chicken and cook for 1-2 minutes. Add garlic, onions, celery and carrots, sauteeing for 6-7 minutes until veggies are tender. Add red pepper, thyme, parsley and oregano and cook another 2 minutes, then remove from heat.
- Divide chicken and veggie mixture among 4 large mason jars. Add bouillon cube to each and top with zucchini noodles. Store in the fridge up to four days.
- When ready to serve, pour boiling water overtop just before completely covering zucchini noodles. Microwave for 1-2 minutes on high and remove, mixing well. Pour into a large, deep bowl, then serve and enjoy!
Video
Notes
Buy pre-spiralized zucchini noodles at the grocery store or make your own using a spiralizer by spiralizing 3-4 zucchini.
For a vegetarian version, use lentils or chickpeas instead of chicken and vegetable bouillon cubes.
Make sure to layer the noodles on top of the jars so they don’t get soggy.
Store these soup jars in the fridge for 4 to 5 days. Pour boiling water over top then microwave for 1-2 minutes.
Nutrition
Calories: 256kcal | Carbohydrates: 20g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 1420mg | Potassium: 406mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6700IU | Vitamin C: 127.9mg | Calcium: 60mg | Iron: 1.6mg