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Chicken Zoodle Soup

Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound 3 medium-sized zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig fresh rosemary
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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