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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I have one question: how long must this boil until we whisp zoodle in?
You can stir in the zucchini noodles as soon as it comes to a boil.
This is incredible! It has become a new favorite! The herbs that are used give it so much flavor! I stay away from grains, so this is perfect for me. Thank you so much!
Want to make really good soup suck it of the bone soup use whole chicken and boil for two or three hours last hour add all your veggies and spices. And there you have it the flavor is in the bones. Everyone will call you a queen or king
This soup is amazing, full of flavour, will definitely be making this again
First time I’ve ever made soup and it was so easy and it came out fantastic! I’ve been making variations of it twice a week haha.
All the recipes I’ve tried from you came out absolutely perfect, I’m in love with your recipes and thank you for brightening my days with great meals. Can’t wait to get my hands on your book this fall!
Just a note to let you know that this is our new chicken soup recipe. EVERYONE loved it and Teenboy didn’t even miss actual noodles! Simple and wonderful – Thank you
LOVED this recipe, Chungah! I made it a few weeks ago when I felt a cold coming on, but instead of the chicken stock I used my homemade chicken bone broth! So good 😀
For the record, our winters in north Texas get into the teens and I STILL wear flip flops…. 🙂
Oh my goodness, I made this soup tonight and I can honestly say it is THE most delicious chicken soup I have ever tasted!! Yum!! My family loved it too, wolfed it down! I don’t have a zoodle machine so just grated the zucchini in my food processor and it was perfect. Very easy recipe to make too. This will definitely be a once-a-week meal in our house 😉 Thank you!!
Thank you for your comment! I was just trying to figure out if I could make the zucchini noodles without a spiral slicer! I’m going to try shredding them!
The soup was okay. I added some other seasonings to make it more flavorful and I would suggest doubling the recipe if you have more than two in your family or want an abundance of leftovers. Not sure I would make this again but I do like the idea of using zucchini in place of noodles.
I just wanna say, THIS TURNED OUT AMAZING! I am not a great cook, like at all, yet I successfully made this soup and my husband AND picky 2 year old son loved it!!! Thats a miracle within itself!
I had to substitute the zucchini noodles with egg noodles simply because my husband is not down with “fake noodles” as he calls them.
I wish I had doubled the recipe so we could actually have leftovers.
This one is a keeper!!! thank you!
This recipe works great for left overs the zucchini stays firm and the flavors improve.
I made this recipe as written except I doubled it. It was even better the next day. We celebrate Chungah night once a week with all your recipes. Thank you so much.
Just finished my second helping! Went straight to your blog tonight when I couldn’t find the recipe I’ve used before. Don’t have a spiral slicer, had no zucchini, since I was making regular chicken noodle. I’m certain the zucchini adds more flavor than the handful & 1/2 egg noodles I added. But quick flavor fix with some drops of Sriracha! Even the kids liked it (minus the hot stuff). Cold here as we’re expecting the Blizzard of 2016 in NC- so this was a great way to end my day. As always, thanks so much for your delish quick and easy meals!!
Made this over the weekend using the spiralizer I got for Christmas. Amazing. On a cold day too; we just wanted to inhale the broth. Used half a small Meyer lemon from our tree so not sure if it was more than two tablespoons but really brightened it up. Sooooo good. Husband said I can make this whenever I want. Want to try your zucchini fettuccine next. Oh, and zucchini noodles held their form without sopping up all the broth as one reviewer wondered.
Hoping to try this soon. I ordered the spiralizer through the link on here and waiting for it to arrive. Hope it is a yummy as it looks!
Thank you for posting this recipe. My husband was recently diagnosed with diabetes and I’m constantly trying to find healthier versions of recipes. We love zucchini noodles in stir fry with shrimp or chicken. I’m going to make this.
Such a good idea for Zoodles! Excited to try this to warm up.
I have a spiralizer. I never thought to put the noodles in soup. How long do you think they can last in there? Regular noodles tend to suck up the liquid and turn to mush. What has been your experience with zoodles?
Unfortunately, I cannot answer this with certainty as there were no leftovers! As always, please use your best judgment.
As a suggestion…just make the recipe up to the add zoodle part. It can stay in the fridge like that. When you are ready to eat a bowl. Ladle the no zoodle soup that you desire into a pan, heat it and pick up the recipe from there. Add the zoodles at that point and cook the 3-5 minutes. That way you never have to worry about mushy zoodles.
I do the same with cooked macaroni. I add it to the soup when reheating… no more mushy noodles!
I made a double batch of this soup last night and the zoodles have held up perfectly! They are even still a little crisp although they have become a bit more drab in color. Otherwise there is really no difference. If anything, it tastes even better the next day, as many soups do. I’m enjoying it now for my lunch as I am sick at work and it’s raining outside. I definitely recommend this soup!
This is so creative! I just got a spiral cutter and have been looking for zoodle ideas. What a great way to cut carbs!