Chicken Zoodle Soup


Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.

Chicken Zoodle Soup - Just like mom's cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.

I think we’re having the coldest winter of all. And when I say coldest winter, I mean 40 degree F weather. No joke.

Californians are serious wimps in the cold considering we wear flip flops 350 days out of the year.

Chicken Zoodle Soup - Just like mom's cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.

But this chicken soup is everything. Seriously, it. is. everything.

You have all your veggies in one pot, simmering away in all of it’s glory, swapping out traditional noodles for spiralized zucchini noodles (AKA zoodles), and then adding in a squeeze of lemon juice for that hint of refreshing goodness.

Chicken Zoodle Soup - Just like mom's cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.

It’s super cozy, comforting and healthy – except it doesn’t even taste healthy.

You win all around.

Chicken Zoodle Soup

Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories.

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig rosemary
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  4. Serve immediately, garnished with rosemary and parsley, if desired.

*This is the spiral slicer that I use. It’s so easy to use – it honestly just takes minutes to spiralize!

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 227.3 Calories from Fat 72
% Daily Value*
Total Fat 8.0g 12%
Saturated Fat 1.6g 8%
Trans Fat 0g
Cholesterol 51.7mg 17%
Sodium 309.7mg 13%
Total Carbohydrate 14.7g 5%
Dietary Fiber 2.3g 9%
Sugars 7.3g
Protein 23.9g 48%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.