Chicken Zoodle Soup
User Reviews
4.9
33 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
American
Chicken Zoodle Soup
Report
Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.
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Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 2 celery diced, stalks
- ½ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- 4 cups chicken stock
- 1 bay leaf
- 1 pound zucchini 3 medium-sized, spiralized
- 2 tablespoons lemon juice freshly squeezed
- 1 rosemary fresh sprig
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- 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.
- Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
- Serve immediately, garnished with rosemary and parsley, if desired.
Notes
- *This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!
- This
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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