Chicken Zoodle Soup is a fresh and healthy twist on the classic chicken noodle soup.
By swapping out traditional noodles for zucchini noodles (zoodles), this dish becomes not only low-carb but also gluten-free, making it a perfect option for those with dietary restrictions or anyone looking to enjoy a lighter, yet comforting meal.
The savory broth, tender chicken, and crisp vegetables come together in a flavorful harmony that makes this soup ideal for cozy nights or meal prepping for busy weeks.
What makes this soup extra special is how easily it can be customized to suit your tastes.
Whether you prefer it with extra greens, a dash of spice, or a rich, flavorful broth, Chicken Zoodle Soup is versatile and endlessly adaptable.
It’s the perfect balance of nutrition and taste, packing in proteins, vitamins, and antioxidants from fresh vegetables—all in one nourishing bowl.
Ingredients List
- Chicken Breast (2 medium, boneless and skinless): Tender and lean, chicken breast adds the perfect protein-packed base to this soup.
- Zucchini (2 large): Spiralized into noodles, zucchini provides a low-carb alternative to pasta, soaking up the savory broth beautifully.
- Carrots (2 medium): Thinly sliced or julienned, carrots add a natural sweetness and vibrant color to the soup.
- Celery (2 stalks): Chopped finely, celery contributes a crisp texture and a subtle earthy flavor.
- Onion (1 medium): Finely diced, onion adds depth to the soup’s flavor base.
- Garlic (3 cloves): Minced, garlic enhances the aroma and savoriness of the soup.
- Chicken Broth (4 cups): Low-sodium chicken broth serves as the heart of the soup, providing a rich and flavorful base.
- Thyme (1 teaspoon, fresh or dried): A fragrant herb that complements the chicken and vegetables, adding a savory note.
- Bay Leaves (2): These are used for infusing the soup with a slightly floral and herbal aroma during the simmering process.
- Olive Oil (1 tablespoon): Used for sautéing the vegetables, olive oil adds a rich base and enhances the overall flavor.
- Lemon Juice (1 tablespoon, optional): Adds a bright, refreshing finish to the soup.
- Spinach or Kale (1 cup, optional): For extra greens and nutrition, you can toss in some spinach or kale towards the end of cooking.
- Salt and Pepper (to taste): For seasoning, adjust according to your taste preferences.
Preparation
Before you begin cooking, make sure to prepare the ingredients properly for a smooth cooking process:
- Zucchini Noodles (Zoodles): Use a spiralizer or a julienne peeler to create long, thin zucchini noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons. Place the zoodles on a paper towel to absorb excess moisture.
- Chicken: If you’re using cooked chicken, shred it into bite-sized pieces. If using raw chicken breast, you’ll need to cook it first by either poaching, pan-searing, or baking it, then shred it once it cools slightly.
- Vegetables: Peel and thinly slice the carrots, chop the celery into small pieces, and dice the onion. Mince the garlic finely to release its full aroma.
- Broth: Have your chicken broth ready, and if you’re using homemade broth, make sure it’s already prepared and seasoned.
Cooking Instructions
Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Add the Broth and Seasonings:
Pour in the chicken broth and bring it to a gentle simmer. Add the thyme, bay leaves, salt, and pepper to season the broth. Stir well and allow the soup to simmer for 10-15 minutes to develop the flavors.
Cook the Chicken:
If you’re using raw chicken, add the chicken breast to the pot now, and allow it to cook in the simmering broth for about 10-12 minutes, or until fully cooked. Once the chicken is cooked, remove it from the pot, shred it using two forks, and return it to the pot.
Add Zoodles and Greens:
Stir in the zucchini noodles (zoodles) and optional greens like spinach or kale. Cook for another 2-3 minutes, just until the zoodles are tender but still maintain their structure. Be careful not to overcook the zucchini as it can become mushy.
Final Touches:
Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of fresh lemon juice for added brightness. Discard the bay leaves.
Serve and Enjoy:
Ladle the soup into bowls and serve immediately. Garnish with additional fresh herbs or a sprinkle of grated Parmesan, if desired.
Tips for Making the Best Chicken Zoodle Soup
- Don’t Overcook the Zoodles: Zucchini noodles are delicate, so be sure to add them at the end of cooking and cook them only for a few minutes. Overcooking can make them soggy.
- Use Leftover Chicken for Convenience: This soup is a great way to repurpose leftover roasted or rotisserie chicken. It saves time and adds more flavor to the soup.
- Adjust the Broth: If you like a richer, heartier broth, use bone broth instead of regular chicken broth. It adds depth and extra nutrients.
- Add Extra Veggies: Feel free to throw in additional vegetables like bell peppers, mushrooms, or peas for more color and flavor.
- Make It Spicy: For an extra kick, consider adding a pinch of red pepper flakes or a dash of hot sauce to the broth.
- Store the Zoodles Separately: If you’re planning to make the soup ahead of time, store the zoodles separately. They tend to release moisture, so adding them just before serving keeps the soup from getting too watery.
Serving Suggestions
- Serve with Fresh Herbs: Garnish your Chicken Zoodle Soup with fresh parsley, basil, or a sprinkle of thyme for extra freshness and flavor.
- Pair with a Side Salad: A simple green salad or a crunchy kale salad makes the perfect side to this light and healthy soup.
- For Extra Comfort: Serve the soup with a slice of gluten-free bread, a soft roll, or a low-carb bread option for dipping.
- For a Flavor Boost: Try adding a drizzle of extra virgin olive oil or a sprinkle of freshly grated Parmesan cheese on top for added richness and taste.
Nutritional Information
This Chicken Zoodle Soup is not only delicious but also packed with nutrients! Here’s the estimated nutritional breakdown per serving:
- Calories: 250 kcal
- Protein: 30g
- Carbohydrates: 12gFiber: 4gSugar: 6g
- Fat: 8gSaturated Fat: 1g
- Cholesterol: 75mg
- Sodium: 800mg (varies depending on the type of broth used)
- Vitamin A: 120% of the daily value
- Vitamin C: 30% of the daily value
- Calcium: 6% of the daily value
- Iron: 10% of the daily value
Conclusion
Chicken Zoodle Soup is the ultimate comfort food with a healthy twist! This low-carb, gluten-free soup is perfect for those looking for a light, nourishing meal without sacrificing flavor.
The tender chicken, fresh vegetables, and zucchini noodles come together in a savory, aromatic broth that’s perfect for any season.
Whether you’re craving a warm meal after a long day or prepping a nutritious lunch for the week ahead, this soup checks all the boxes. Plus, it’s easily customizable, so you can adapt it to fit your taste or dietary preferences.
Give this simple yet satisfying recipe a try, and you’ll have a new favorite soup that’s both hearty and wholesome!
Frequently Asked Questions (FAQs)
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly, either by thawing it first or simmering it directly in the broth until fully cooked. Once cooked, shred it and add it to the soup.
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken with a plant-based protein like tofu or chickpeas, and use vegetable broth in place of chicken broth to make it a vegetarian option.
How can I store the leftovers?
Store leftover Chicken Zoodle Soup in an airtight container in the refrigerator for up to 3 days. Keep the zoodles separate if possible, as they can release moisture and make the soup watery when stored.
Can I freeze this soup?
You can freeze the soup, but it’s best to store the zoodles separately. Freezing the soup without the zoodles helps maintain the texture of the zucchini noodles. When reheating, add fresh zoodles.
Can I use other vegetables in the soup?
Yes! Feel free to add any of your favorite vegetables such as bell peppers, spinach, mushrooms, or peas. These will add more color, texture, and nutrients to your soup.
Chicken Zoodle Soup
Equipment
- 1 Large pot or Dutch oven
- 1 Spiralizer or vegetable peeler
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon or ladle
- 1 Measuring Spoons
Ingredients
Amount | Unit | Name
- 2 | medium | Chicken breast boneless, skinless
- 2 | large | Zucchini spiralized into noodles
- 2 | medium | Carrots thinly sliced
- 2 | stalks | Celery chopped
- 1 | medium | Onion diced
- 3 | cloves | Garlic minced
- 4 | cups | Chicken broth low-sodium
- 1 | teaspoon | Thyme fresh or dried
- 2 | leaves | Bay leaves
- 1 | tablespoon | Olive oil
- 1 | tablespoon | Lemon juice optional
- 1 | cup | Spinach or kale optional
- To taste | – | Salt and pepper
Instructions
Sauté the Vegetables:
- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for 5-7 minutes until vegetables are softened and onions are translucent.
Add Broth and Seasonings:
- Pour in the chicken broth, followed by thyme, bay leaves, salt, and pepper. Stir to combine and bring to a simmer. Let the soup simmer for 10-15 minutes to allow flavors to meld.
Cook the Chicken:
- Add the chicken breast to the simmering broth. Cook for 10-12 minutes, until the chicken is fully cooked through. Remove the chicken, shred it, and return it to the pot.
Add Zoodles and Greens:
- Stir in the zucchini noodles and optional spinach or kale. Cook for 2-3 minutes until the zoodles are tender but not mushy.
Final Touches:
- Taste the soup and adjust the seasoning if needed. You can also add a squeeze of fresh lemon juice for brightness.
Serve:
- Serve hot, garnished with fresh herbs or a sprinkle of grated Parmesan, if desired.
Notes
- Zoodles: If you want your zoodles to have a firmer texture, try to avoid overcooking them. Add them at the end of cooking to maintain their structure.
- Protein Option: You can substitute the chicken with other proteins such as shredded rotisserie chicken or cooked turkey.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the zoodles separately if making ahead, as they can become soggy when stored in the broth.
- Freezing Tip: If you want to freeze the soup, omit the zoodles before freezing. Add fresh zucchini noodles when reheating the soup to maintain the right texture.
- Flavor Variations: Add some red pepper flakes or a dash of hot sauce to spice things up. You can also swap in other herbs like oregano or rosemary for a different flavor profile.
