Pack the vegetables into your chicken noodle soup by making it with zucchini noodles!
Sauté the onions, garlic and sage leaves in the olive oil in a pot on medium heat.
Once the onions become transparent, add ginger, celery and carrot. Sauté until browned
Add in the paprika, thyme and oregano and cook for another 1 minute, stirring frequently.
Place chicken thighs into the pan and add broth, lime and zest and bring to the boil then simmer for 25 minutes.
Add the coconut aminos or tamari, edamame beans and zucchini noddles and cook for a further 5 minutes being careful not to over cook the zoodles.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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