Serves
Makes 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 celery ribs, diced
- 2 leeks, white and light green parts only, thinly sliced
- 3 garlic cloves, minced
- Sea salt and freshly ground black pepper
- 6 cups low-sodium chicken broth
- 1 cup water
- 4 sprigs fresh thyme
- 1 tablespoon fresh chopped rosemary (2 sprigs)
- 1 bay leaf
- 1½ cups finely shredded rotisserie chicken
- 2 large carrots, peeled, spiralized with Blade D, noodles trimmed
- ¼ cup chopped flat-leaf parsley
- Whole grain baguette, for serving (optional)
Procedure
Heat oil in a large pot over medium-high heat. Add celery, leeks, garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
Add the chicken broth, water, thyme, rosemary and bay leaf; bring to a boil. Reduce heat to medium-low and add the chicken and carrot noodles. Simmer for 3 to 5 minutes for al dente noodles, 7 to 9 minutes for tender.
Ladle the soup into bowls and serve, garnished with parsley. Serve alongside crusty bread, if desired.
