Who needs chicken noodle soup when you can warm up with this low-calorie turmeric, ginger, and zoodle soup.

Turmeric Ginger Chicken Zoodle Soup

Lightly pound chicken breasts to an even thickness. Heat oil in a large saucepan over medium-low heat. Stir in ginger, turmeric, and coriander. Cook and stir for 15 to 30 seconds. Add pounded chicken breasts and chicken broth to saucepan. Simmer, covered, for 15 to 20 minutes or until chicken is done (165 degrees). Transfer chicken to a cutting board. Using two forks, shred chicken; return to saucepan.

Add veggie noodles to soup. Return to a simmer. Simmer, covered, for 1 to 2 minutes or until noodles are tender. Stir in kale.

Ladle soup into bowls. Garnish with onion curls and sprinkle with red pepper, if desired. Serve with lime wedges and rice crackers.