Chicken Zoodle Soup

We have had an unbelievably cold winter in the Dallas, Fort Worth Metro. One of the only parts of winter I like is a heavy dose of soup in the diet. My Chicken Zoodle Soup is a twist on Chicken Noodle Soup by substituting the egg noodles with spiraled zucchini. Egg noodles have about 40g of carbs per cup (cooked), while spiralized zucchini (zoodles) has only about 4g of carbs per cup. So, if your homemade chicken noodle soup usually has 1 cup of egg noodles per serving, replacing them with zoodles could save you around 36g of carbs per serving! That’s a huge difference, especially if you’re watching your carb intake. Plus, zoodles add extra fiber and nutrients.

Chicken noodle soup has always been known for its health benefits. Many people prepare it when someone is sick because hot chicken soup is thought to help clear your airways and ease congestion. In addition, some of the ingredients like garlic, veggies, and turmeric could actually help boost inflammation-fighting compounds. I like to use a mix of chicken bone broth and traditional chicken broth for an even healthier soup.

Be careful about store bought chicken broth! You would be surprised to see some of the harmful additives in many brands. I rely on Kettle & Fire brand of both bone broth and chicken broth. https://www.kettleandfire.com/products/chicken-bone-broth This brand is easily accessible at most grocery stores.

You don’t have to be sick to enjoy Chicken Zoodle Soup. Soup is good food!

Chicken Zoodle Soup

Here’s a delicious Chicken Zoodle Soup recipe that swaps out traditional egg noodles for fresh zucchini noodles (zoodles). It’s light, nutritious, and full of comforting flavors!

Print Recipe Pin Recipe

Ingredients

  

• 2 medium zucchini spiralized
• 1 lb about 2 cups cooked shredded chicken
• 6 cups chicken broth
• 1 tablespoon olive oil
• 1 small onion diced
• 2 carrots sliced
• 2 celery stalks sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tsp garlic powder
• Salt and black pepper to taste
• ½ teaspoon turmeric optional, for extra warmth and color
• 1 tablespoon lemon juice optional, for brightness
• Fresh parsley chopped (for garnish)

Instructions

 

Instructions:

• Sauté the Veggies: In a large pot, heat olive or avocado oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
• Add the Garlic & Spices: Stir in the minced garlic, thyme, oregano, turmeric, and bay leaf. Cook for another 30 seconds until fragrant.
• Add the Broth & Chicken: Pour in the chicken broth and add the shredded chicken. Bring the soup to a gentle boil, then reduce to a simmer. Let it cook for 10–15 minutes to develop flavors.
• Add the Zoodles: Stir in the spiralized zucchini and let them cook for about 2–3 minutes until just tender but not mushy.
• Final Touches: Remove the bay leaf, stir in lemon juice (if using), and season with lots salt and pepper to taste.
• Serve & Enjoy: Ladle the soup into bowls and garnish with fresh parsley. Serve warm.
• This soup is perfect for a cozy, low-carb meal!