Chicken Soup With Zucchini Noodles
When you crave the cozy warmth of a classic soup but want something lighter, Chicken Soup with Zucchini Noodles is the perfect solution. This Chicken Zoodle Soup is perfect for weeknight dinners.
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Whether you’re looking for a weeknight dinner, an immune-boosting meal, or a cozy bowl for a chilly day, this Chicken Zoodle Soup recipe delivers pure comfort with a healthy twist.
Table of Contents
Why You’ll Love Chicken Soup With Zucchini Noodles
- Low-carb thanks to zucchini noodles
- Naturally gluten-free
- Fast cooking time (ready in about 40 minutes)
- Great meal-prep option
- A lighter take on a traditional classic without losing any flavor
Tips and Variations
- Don’t overcook the zucchini noodles or they will get watery. Add them at the end.
- For a richer broth, simmer with a leftover chicken carcass before starting the recipe.
- Add extra veggies like mushrooms, spinach, or chopped green beans for more nutrition.
- To make it creamier, stir in a splash of coconut milk or heavy cream at the end.
- Spicy Chicken Zoodle Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
- Ginger-Lemon Detox Style: Add fresh grated ginger and extra lemon juice.
- Mexican-style: Add cumin, cilantro, and a squeeze of lime.
- Italian-style: Add basil, rosemary, and Parmesan (if not dairy-free).
What To Serve With Chicken Soup
They can if overcooked. Add them in the last 2–3 minutes to keep them firm and fresh.
Yes, Pre-spiralized zucchini noodles work well.
Use vegetable broth and swap chicken for chickpeas or white beans.
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Chicken Soup with Zucchini Noodles
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 stalks celery diced
- 2 carrots peeled and diced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 1 sprig fresh rosemary minced
- 6 cups chicken broth
- 2 dried bay leaves
- 1 pound boneless skinless chicken breasts
- 3 medium-sized zucchini spiralized
- 1 lemon juiced
- Fresh parsley leaves chopped for garnish
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until tender. Season with salt and freshly cracked black pepper.
- Stir in minced garlic and rosemary. Cook until fragrant, about 1 minute.
- Pour in chicken broth and bring to a boil. Once boiling, reduce to a simmer and add bay leaves and chicken breasts; Cover and cook for 15 minutes.
- Once the chicken is cooked, remove and shred.
- Stir in zucchini noodles and chicken; reduce heat to a simmer and cook until zucchini is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper to taste.
- Serve immediately, garnished with rosemary, lemon slices, and parsley.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
