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ChickenZoodle

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!
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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!