Vegetable Zoodle Soup

ingredients

Vegetable Zoodle Soup

• 2 tablespoons - olive oil
• 1 - small onion, chopped
• 3 - garlic cloves, chopped
• 1/4 cup - dry white wine
• 2 - sprigs fresh thyme
• 8 cups - chicken stock
• 1 pound - ground chicken breast
• 1/4 cup - plain dry breadcrumbs
• 1 - large egg
• 2 tablespoons - grated Parmesan cheese, plus more for serving
• 2 tablespoons - chopped fresh flat-leaf parsley
• 2 tablespoons - chopped fresh basil, plus more for garnish
• 1/2 tablespoon - kosher salt
• 1/2 teaspoon - ground black pepper
• 6 cups - assorted vegetable noodles (such as zucchini, yellow squash, carrots, or butternut squash)
• 1 pint - pint cherry tomatoes, halved
• 1 tablespoon - red wine vinegar