Chicken Zoodle Soup
A lighter take on classic chicken noodle soup with tender chicken, fresh vegetables, and zucchini noodles in a savory herb broth.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups reduced-sodium chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken, shredded
- 3 medium zucchini, spiralized
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice, optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Pour in the chicken broth and add the Italian seasoning, thyme, salt, and black pepper.
- Bring the soup to a gentle boil. Reduce the heat and simmer for 10–12 minutes, or until the carrots and celery are tender.
- Stir in the shredded chicken and simmer for another 3–4 minutes, until heated through.
- Add the zucchini noodles and cook for just 2–3 minutes, until slightly tender but not mushy.
- Remove from the heat and stir in the parsley and lemon juice, if using.
- Taste and adjust the salt and pepper as needed. Serve immediately.
Smart Substitutions
Swap noodles for zoodles: Spiralized zucchini replaces traditional pasta, significantly reducing the carbohydrates while still giving the soup a noodle-like texture.
Don’t overcook the zucchini: Add the zoodles only during the final few minutes. Cooking them too long makes them soft and can release excess water into the broth.
Use leftover chicken: Rotisserie chicken or leftover roasted chicken makes this an especially quick weeknight meal. Remove the skin before shredding if you want to reduce the fat.
Reduce the carbs further: Carrots contribute some carbohydrates and natural sugar. You can use fewer carrots and add extra celery, mushrooms, spinach, or zucchini instead.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
For best leftovers: If you’re making the soup specifically for meal prep, store the zucchini noodles separately and add them when reheating each serving. This prevents them from becoming overly soft.
Freezer: Freeze the soup without the zucchini noodles for up to 3 months. Add fresh zoodles after thawing and reheating.
Estimated Nutrition Per Serving
Nutrition information is an estimate and may vary based on brands, portion sizes, and substitutions used.