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Zucchini chicken noodle soup jar

Course Soup
Cuisine American
Keyword low-carb chicken soup, mason jar soup, meal prep lunch, zoodle soup
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Chicken and sauteed vegetables with herbs and a bouillon cube in each jar, topped with zucchini noodles. Add hot water to eat.

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

Directions

  • Warm the olive oil over medium-high heat. Add the chicken and cook for 1-2 minutes.
  • Stir in the garlic, onion, celery and carrots and saute for 6-7 minutes, until the vegetables are tender.
  • Add the red pepper, thyme, parsley and oregano, cook for 2 more minutes, then take off the heat.
  • Spoon the chicken and vegetable mixture evenly into 4 large mason jars.
  • Put one bouillon cube in each jar.
  • Pile zucchini noodles on top of each jar.
  • Keep in the fridge.
  • When you are ready to eat, pour boiling water over the top until it comes just below the top of the zucchini noodles.
  • Microwave on high for 1-2 minutes, then stir well.
  • Pour into a large, deep bowl and serve.

Notes

Keep refrigerated at 40°F (4°C) or below.
Keeps up to four days in the fridge. Safety: the chicken is cooked only briefly before the vegetables go in; make sure it is fully cooked (165°F) before jarring. Contains cooked chicken; keep at 40°F or below and eat within 3 to 4 days. Use heatproof, microwave-safe jars.

Nutrition

Serving: 378g | Calories: 241kcal | Carbohydrates: 15g | Protein: 29g | Fat: 7.4g | Saturated Fat: 1.4g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 1739mg | Potassium: 1034mg | Fiber: 4.1g | Sugar: 8.5g | Vitamin A: 6477IU | Vitamin C: 67mg | Calcium: 72mg | Iron: 1.5mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; chicken breasts counted as raw chicken breast, pepper counted as red bell pepper, parsley counted as fresh parsley, oregano counted as dried oregano. Brands and portions vary, so use it only as an approximation.