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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 550 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 medium carrots
  • 2 sticks celery
  • 64 fl oz chicken or vegetable broth
  • 1 small bunch cilantro
  • 2 cloves garlic
  • 1 lime
  • 4 oz penne pasta
  • 1 (30 oz) whole chicken rotisserie chicken, white and dark meat
  • 1 medium yellow onion
  • 2 medium zucchini squash
  • chili powder
  • extra virgin olive oil
  • oregano, dried
  • salt

Instructions

  1. Place chicken on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces, place in a medium bowl, and set aside.
    • 1 (30 oz) whole chicken rotisserie chicken, white and dark meat
  2. Wash and dry the fresh produce.
    • 2 medium carrots
    • 2 sticks celery
    • 2 medium zucchini squash
    • 1 lime
    • 1 small bunch cilantro
  3. Using a clean cutting board, peel, halve, and small dice onion; peel and mince garlic. Place both in another medium bowl.
    • 1 medium yellow onion
    • 2 cloves garlic
  4. Peel, trim, and slice carrots crosswise into thin rounds; add to the bowl with the onion and garlic.
  5. Trim and slice celery crosswise into thin pieces; add to the bowl.
  6. Preheat a large pot over medium-high heat.
  7. While the pot heats up, trim and halve zucchini lengthwise, then slice crosswise into thin half-moons; add to the bowl with the other veggies.
  8. Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until starting to soften, 3-4 minutes.
    • 3 tbsp extra virgin olive oil
    • 1 ½ tsp chili powder
    • ½ tsp oregano, dried
    • ½ tsp salt
  9. Meanwhile, cut lime into wedges and set aside.
  10. Shave cilantro leaves off the stems; discard stems and mince the leaves. Set aside.
  11. When the veggies have softened, add shredded chicken, broth, and pasta to the pot; cover and bring to a boil. Once the soup is boiling, reduce heat to medium and simmer, stirring occasionally, until veggies and pasta are cooked through, about 8 minutes.
    • 64 fl oz (8 cups) chicken or vegetable broth
    • 4 oz penne pasta
  12. When the soup is done, add cilantro and stir to combine.
  13. Divide soup between bowls and serve with lime wedges on the side. Enjoy!

Nutrition per Serving

Calories
550
Fat
23g
Net Carbs
34g
Protein
52g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • ladle
  • large pot
  • measuring cups
  • measuring spoons
  • mixing bowls
  • stirring spoon
  • vegetable peeler