I’m so happy to share my Chicken Zoodle Soup recipe with you! This is a comforting twist on classic chicken noodle soup, using zucchini noodles instead of regular pasta. Tender chicken, fresh vegetables, and a light, flavorful broth come together for a warm, healthy, and cozy meal. It’s quick to make and perfect for a weeknight dinner or anytime you need a little comfort in a bowl.
Level: Easy
Total Time: about 30 minutes
Prep Time: about 15 minutes
Cook Time: about 15 minutes
Yield: 6 servings
Course: Main Course
Cuisine: American
I still remember the first time I made this Chicken Zoodle Soup at home. The aroma of simmering chicken and fresh vegetables filled the kitchen, and it tasted just like the classic soup from my childhood, only lighter.
This recipe is simple and quick, but still full of flavor. The chicken is cooked until tender, the vegetables soften just right, and the zucchini noodles soak up all the delicious broth. A squeeze of fresh lemon juice adds brightness to every spoonful.
It’s a perfect recipe for cold evenings, a cozy meal for family, or a healthy option when you want something nourishing without feeling heavy.
How to Make Chicken Zoodle Soup
This soup combines cozy, classic flavors with a fresh and light twist from zucchini noodles. Here’s how it all comes together:
• Cook tender chicken pieces until golden and juicy
• Sauté garlic, onions, carrots, and celery for a flavorful base
• Add herbs like thyme, rosemary, and bay leaf for aroma
• Pour in chicken stock and a little water to make a savory broth
• Stir in zucchini noodles and simmer until just tender
• Finish with a splash of lemon juice and fresh parsley for freshness
It’s a one-pot meal that comes together quickly and fills your kitchen with comforting smells.
Ingredients
• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 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
• 3 medium zucchini, spiralized (about 1 pound)
• 2 tablespoons freshly squeezed lemon juice
• 1 sprig fresh rosemary, for garnish
• 2 tablespoons chopped fresh parsley leaves
Directions
- Cook the Chicken:
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Season chicken with salt and pepper. Add to the pot and cook until golden, about 2 to 3 minutes. Remove and set aside.
- Sauté the Vegetables:
- Add the remaining 1 tablespoon olive oil.
- Cook garlic, onion, carrots, and celery, stirring occasionally, until softened, about 3 to 4 minutes.
- Stir in thyme and rosemary for about 1 minute until fragrant.
- Make the Broth:
- Pour in chicken stock and 2 cups water. Add the bay leaf.
- Bring to a boil, then reduce heat to a simmer.
- Add Zoodles and Chicken:
- Stir in the spiralized zucchini noodles and cooked chicken.
- Simmer gently until the zucchini is tender, about 3 to 5 minutes.
- Finish with Lemon and Herbs:
- Stir in lemon juice.
- Adjust seasoning with salt and pepper.
- Serve immediately, garnished with fresh rosemary and parsley.
Process Details
• Cooking the Chicken: Searing the chicken quickly locks in juices while giving it a lightly golden exterior.
• Sautéing Vegetables: Softening the garlic, onion, and celery first brings out their natural sweetness.
• Herb Layering: Thyme, rosemary, and bay leaf infuse the broth with gentle, aromatic flavors.
• Zoodles Timing: Adding zucchini last keeps the noodles tender but not mushy.
• Bright Finish: Lemon juice and fresh parsley lift the flavors and keep the soup fresh.
Tips for Success
• Choose firm, fresh zucchini for noodles that hold their shape.
• Don’t overcook the chicken to keep it juicy.
• Use homemade or good quality chicken stock for best flavor.
• Spiralize zucchini just before cooking to avoid excess water in the soup.
• Taste and adjust salt and pepper at the end.
Serving Ideas
• Cozy Dinner: Serve with warm crusty bread for dipping.
• Light Meal: Pair with a simple green salad on the side.
• Family-Friendly: Ladle into bowls and top with extra parsley.
• Refreshing Twist: Add a lemon wedge at the table for extra zing.
Storage & Freezing
• Refrigerator: Let soup cool, store in an airtight container for up to 3 to 4 days. Reheat gently on the stove.
• Freezer: Zoodles are best fresh, but you can freeze the broth and chicken separately for up to 2 months.
• Reheating: Warm over low heat, adding a splash of water or stock to loosen the broth if needed.
Nutrition Info (Approximate per Serving)
• Calories: ~230
• Protein: 27g
• Carbohydrates: 10g
• Fat: 10g
• Fiber: 2g
• Sodium: 750mg
• Sugar: 4g
My Chicken Zoodle Soup is a light, comforting, and flavorful twist on a classic favorite. It’s easy to make, cozy for any night, and full of fresh vegetables and tender chicken.
I hope you enjoy making and sharing this soup as much as I do. Once you try it, it will quickly become a go-to recipe for cozy nights and healthy meals.
