Spiralized Zucchini Chicken Noodle Soup Jars
A fresh and healthy twist on classic chicken noodle soup, featuring spiralized zucchini noodles packed in convenient mason jars for easy storage and meal prep.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 jars 1x
Ingredients
4 medium zucchinis, spiralized into noodles
2 tablespoons olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
8 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 teaspoon salt
1 bay leaf
4 wide mouth 16-ounce mason jars
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add shredded chicken, dried thyme, dried parsley, dried rosemary, black pepper, salt, and bay leaf.
Bring the soup to a boil, then reduce heat and simmer uncovered for 20 minutes.
Remove the bay leaf and discard.
Allow the soup to cool slightly for 5 minutes.
Divide the spiralized zucchini noodles evenly among the four mason jars.
Ladle the hot soup over the zucchini noodles in each jar, filling to about 1 inch below the rim.
Seal the jars with lids and let cool to room temperature before refrigerating.
Store the jars in the refrigerator and consume within 4 days.
To serve, heat the soup in a saucepan or microwave until hot, stirring to combine the zucchini noodles with the broth.