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Chicken Meatball Zoodle Soup
4.5 from 6 votes

Chicken Meatball Zoodle Soup

Everyone's favorite chicken noodle soup, but made even healthier with zucchini noodles and the most tender chicken meatballs!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course, Soup

Ingredients

  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 carrot peeled and diced
  • 2 ribs celery diced
  • ½ teaspoon thyme dried
  • ¼ teaspoon rosemary dried
  • 4 cups chicken broth low sodium
  • 1 bay leaf
  • 1 pound zucchini spiralized, about 3 medium-sized zucchini
  • 1 tablespoon lemon juice freshly squeezed
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons parsley chopped fresh leaves
For the chicken meatballs
  • 1 pound ground chicken
  • ⅓ cup panko
  • ¼ cup Parmesan Cheese freshly grated
  • ½ teaspoon oregano dried
  • ½ teaspoon basil dried
  • ½ teaspoon parsley dried
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes optional, crushed
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
  2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  4. Whisk in chicken broth, bay leaf and 2 cups water; bring to a boil. Stir in meatballs; reduce heat and simmer until meatballs are cooked through, about 10-12 minutes. Stir in zucchini noodles during the last 3-5 minutes of cooking time.
  5. Stir in lemon juice; season with salt and pepper, to taste.
  6. Serve immediately, garnished with parsley, if desired.