Description
A light and comforting Chicken Zoodle Soup made with spiralized zucchini noodles instead of pasta, making it a low-carb, gluten-free, and healthy twist on classic chicken noodle soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 8 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 cups cooked chicken, shredded
- 2 medium zucchini, spiralized
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until translucent, about 5 minutes.
- Add carrots and celery, and cook for an additional 5 minutes.
- Pour in chicken broth, add bay leaf and thyme, and bring to a boil.
- Reduce heat and simmer for 10–15 minutes, or until vegetables are tender.
- Stir in shredded chicken and zucchini noodles. Simmer for 2–3 minutes until zoodles are just tender.
- Season with salt and pepper to taste.
- Remove bay leaf, garnish with fresh parsley if desired, and serve hot.
Notes
- Don’t overcook the zoodles or they will become mushy.
- Use rotisserie chicken for a quicker prep time.
- Add a squeeze of lemon juice before serving for a fresh flavor boost.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
