Chicken Zoodle Soup

Getting chilly in your neck of the woods? Enjoy this recipe for Chicken Zoodle Soup: This is a great soup for a cold winter nights, transforming your favorite pot of chicken soup into something zoodle-icious!


  • 2 1/2 cups shredded cooked chicken
  • 3 tablespoons extra-virgin olive oil
  • 1 red or white onion, freshly chopped
  • 2 garlic cloves, minced
  • 4 medium carrots, cut into 1/2-inch-thick slices
  • 4 celery ribs, cut into 1/2-inch-thick slices
  • 1 bay leaf
  • 2 quarts homemade broth
  • 4 zucchini
  • 1 tablespoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped


  • Place a soup pot over medium heat and coat with the oil.
  • Add the onion, garlic, carrots, celery, thyme and bay leaf.
  • Cook and stir for about 7 minutes, until the vegetables are softened.
  • Pour in the chicken broth and bring the liquid to a boil.
  • Add in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper.
  • Turn zucchini into raw noodles using a Spiral Chef spiral slicer, knife, or a vegetable peeler.
  • Drain the zucchini noodles of excess water before placing them into a large bowl.
  • Don’t risk tossing the zucchini noodles into the pot with the rest of the ingredients, this could turn them to mush losing all their texture.
  • Put a handful of zoodles in your bowl and ladle the chicken soup on top and let it sit for 2 minutes

If you like Pho style then you can add cilantro, Sriracha sauce or coconut aminos.

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