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Chicken Zoodle Soup is a light, flavorful chicken broth dish swirled with spiralized zucchini noodles, perfect for a cozy and healthy meal.
Imagine a soup that feels like a warm hug but doesn’t judge you for skipping leg day—a bowl bursting with savory chicken, twirly zucchini noodles, and enough flavor to make your taste buds do the Macarena. Welcome to Chicken Zoodle Soup! Hungry for easy-to-follow steps and all the tips to nail it? Keep those spoons ready because this recipe’s got you covered!
Chicken Zoodle Soup
This Chicken Zoodle Soup is a delightful twist on the classic chicken noodle soup. Swap out carb-heavy noodles for light and zesty zucchini noodles, or zoodles as the cool kids call them. It’s a one-way ticket to flavor town without the guilt. Quick, healthy, and as pleasing to the eye as it is to the palate. This is like grandma’s soup but with a 21st-century makeover.
- Cooking Method: Stovetop
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cuisine Type: American
Ingredients
- 2 medium zucchini (spiralized into zoodles)
- 1 lb boneless, skinless chicken breasts (cubed)
- 6 cups chicken broth
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper (to taste)
- 2 tbsp fresh parsley (chopped)
- 1 lemon (cut into wedges)
Cooking Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the cubed chicken breasts to the pot and cook until golden brown, about 5 minutes. Remove and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until the veggies begin to soften, around 5 minutes. Chuckle as you admire their beautiful symphony of colors.
- Add the garlic and sauté for an additional 1 minute until fragrant. Don’t burn it—or we’re not friends anymore.
- Pour in the chicken broth, dried thyme, and oregano. Stir well.
- Return the chicken to the pot. Bring the mixture to a simmer. Lower the heat, cover, and let it cozy up together for 20 minutes.
- While the soup cooks, spiralize those zucchinis. Consider using the process as an arm workout.
- Stir in the zoodles and let them cook until tender, but not mushy—about 2-3 minutes. A mushy zoodle will make you noodle cry.
- Season with salt and pepper to taste. Make it rain parsley over the soup pot.
- Ladle into bowls and serve with a lemon wedge for a zesty pop of flavor.
Suggestions
Alternative Ingredients: Use turkey or tofu instead of chicken. You can add mushrooms, spinach, or kale for extra nutrients.
Garnishing Options: Sprinkle with grated Parmesan cheese or a dollop of Greek yogurt for extra tang.
Cooking Tips: For a richer flavor, use bone-in chicken pieces and simmer longer. Store zoodles separately if planning to keep leftovers for a few days so they don’t turn into zucchini sludge.
