Chicken Zoodle Soup
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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.
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.
It’s super cozy, comforting and healthy – except it doesn’t even taste healthy.
You win all around.
Chicken Zoodle Soup
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
- ½ teaspoon dried thyme
- ¼ 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 fresh rosemary
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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.
- 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.
- 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.
- Serve immediately, garnished with rosemary and parsley, if desired.
Notes
Did you make this recipe?
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Where can I find nutrition info for this soup? I just started bariiatric diet and am tracking my food
This is a fantastic soup! My husband loves it! I did add. sweet potato. It smells so good! I made it in the Instant Pot for 7 minutes and 11 minutes slow release
I made this soup tonight for my wife and I. We both loved it. Only made 2 small changes. I Spiralized the carrots and I used a rotisserie chicken on hand. I love your blog site and all of your recipes that I’ve tried. Thank you so very much!
hi, can frozen bought spiral zucchini instead of fresh be used? Thank you.
This was incredibly delicious. The splash of lemon juice at the end really ties it all together. Thanks!
Quick, easy and oh so good!!
The soup is delicious. I made it for my twin brother and his wife and my brother said it was the best chicken soup I’ve ever had.
I’ve made this twice. Wonderful each time!
More of a question than a review, as I haven’t made this yet. Just curious about the carb count…it seems very high considering the ingredients.
I would guess the carb count is very low because the recipe uses entirely vegetables and no noodles. Vegetables while containing carbs also contain fiber which actually makes their net carb count low. The energy your body uses to break down the fiber counteracts what you would get from the carbs. This would be labeled as a very low carb meal due to that nutrition information. Hope that helps!
I made this soup last night! I love it! Thanks for the recipe. 🙂
I turned this into a vegetarian soup and it was delicious. I was a little unsure about the liquid quantity so did 4 cups of vegetable broth. This didn’t seem enough for the zoodles I had so I added an additional 2 cups. I also cleaned out the weeks’ veggies from the fridge so included some broccoli and corn. I also used fresh herbs from the kitchen; parsley, basil and rosemary. Was a delicious, easy and fresh soup that used all my garden ( and fridge) had to offer!
This is the very best soup that I have ever smelled and/or tasted. Here’s the kicker: I don’t normally care for chicken soup! I have tried to make chicken soup in the past years and none of them ever impressed me. I’m 62 and the only time I wanted chicken soup would be when I was sick with a cold. I LOVE THIS SOUP!!! I first made it a few months ago and shared it with a friend (non THM) who was home bound recuperating from a major surgery. She had to call me and tell me that this was the best soup that she had ever tasted (and she told others from our church too). She’s older than me and I’m sure she’s had more experience w/ chicken soup than me. Anyways, Thank You for posting this recipe. I’m making some today (July) to have when I come home from surgery because it is very comforting as well as “Damn Delicious”. I’m all alone so this will make me feel much better.
We love hearing that, Linda! We hope your surgery goes well with a speedy recovery. Sending you lots of love!
Super easy, healthy and so damn delicious ! My family loved it. This recipe is a keeper
Just made this for dinner. It was delicious!
This hit the spot after a long day of intense cleaning! I batch cook meat ahead of time and saved some of my leftover shredded chicken from your salsa verde enchilada recipe
and used it here. I added mushrooms to this and did some “clean out the fridge” additions like green onion and fresh cilantro as a garnish. I didn’t have thyme but did add rosemary from my herb garden. Delicious and Diabetic friendly!!
Can you freeze this recipe?
Yes, you can freeze in plastic freezer bags (I like to lay them flat in the freezer to save on space), thaw in the fridge overnight, and reheat over low heat.
I loved the idea of this recipe, but I’m honestly surprised at the raving reviews. I thought it was so bland that I wouldn’t have wanted to serve this to anyone else. If you do decide to use this as a baseline, know that it certainly serves more than 2 like the previous commenter had indicated.
Oh no! I made it and loved it! However I did use a few more of the veggies listed to clean out my fridge and used chicken thighs in crockpot for 4 hours which adds more flavor. I love lemon so included a lemon wedge to squeeze over each bowl, added a splash of heavy cream, and extra fresh herbs so maybe that is what made the difference.
Delicious recipe that we’re happy to add to our weekly rotation! I used the meat from a rotisserie chicken and replaced the water with 2 extra cups of broth. The zucchini noodles were a great low-carb substitute.
That’s great Jenna, thanks for sharing!
I made this tonight and the spices, oh my, so flavorful! Thank you for such a great recipe.
This hits the spot today in very chilly West Michigan. Hubby has the start of a cold so fill him with chicken soup. I made two changes. One is I only had two small zucchini and instead of hauling out the sprilizer I just jullienned them. The other (Don’t get mad) I added a cup of pasta noodles. That just made it for me. Very delicious with great flavor. Will made again.