Chicken Zoodle Soup Recipe
Chicken Zoodle Soup is a comforting and nourishing dish that takes the classic chicken noodle soup and gives it a healthier, low-carb twist. Instead of using traditional pasta, this recipe features zucchini noodles, also known as “zoodles,” which not only lighten the dish but also add extra vitamins, minerals, and fiber. The base of the soup is a flavorful chicken broth enriched with aromatic vegetables such as onion, carrots, celery, and garlic, creating a rich and savory foundation. Shredded chicken provides a good source of lean protein, making the soup hearty and filling without being heavy.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 2 medium zucchini, spiralized into noodles
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute.
- Pour in chicken broth and bring to a boil.
- Reduce heat and add shredded chicken, thyme, parsley, salt, and pepper. Simmer for 15 minutes.
- Add zucchini noodles and cook for 2–3 minutes until tender but not mushy.
- Stir in lemon juice if desired and serve hot.
Notes
- Use rotisserie chicken for a quick shortcut.
- Zoodles should be added at the end to avoid overcooking.
- Fresh herbs enhance flavor but dried herbs work well too.
- For richer broth, simmer with chicken bones.
- Lemon juice adds brightness to the soup.