Easy Chicken Zoodle Soup
This easy chicken zoodle soup is pure comfort in a bowl. It’s hearty, healing, and ready in just 30 minutes. Made with tender chicken, spiralized zucchini noodles, and a flavorful broth loaded with garlic, it’s the perfect nourishing meal when you need something warm and wholesome.
Equipment
- 1 Large soup pot or Dutch oven
- 1 Spiralizer for zucchini noodles, or use julienne peeler
- 1 Cutting board and knife
- 1 Ladle for serving
Ingredients
- 2-3 cups cooked chicken (leftover roasted chicken works perfectly, shredded or chopped)
- 8 cups chicken broth (I use Pacific Foods Organic Chicken Broth for convenience, or homemade if you have it)
- 3-4 medium zucchini (spiralized into noodles)
- 2 cups carrots (I use frozen organic carrots to save time, no peeling or chopping!)
- 3-4 stalks organic celery (chopped—only buy organic, trust me on this)
- 6-8 cloves garlic (minced—yes, that much! Garlic is antiviral and amazing for immune support)
- 1 medium onion (diced)
- 2 tablespoons olive oil or avocado oil
- 1-2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Himalayan salt and black pepper (to taste—sea salt works too)
- Fresh parsley (optional, for garnish)
- Squeeze of lemon juice (optional, but brightens the flavors beautifully)
Instructions
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the diced onion and chopped celery, cooking for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Don’t skip the garlic, this is where the magic (and immune support) happens!
- Add Broth and Vegetables: Pour in your chicken broth and add the carrots, bay leaves, and thyme. If you’re using frozen carrots like I do, just toss them straight in, no thawing needed. Bring everything to a boil, then reduce heat and let it simmer for about 10-15 minutes until the carrots are tender.
- Add the Chicken: Stir in your cooked, shredded chicken. Let it heat through for about 5 minutes. This is a great time to taste and adjust your seasonings, add Himalayan salt and pepper until it tastes just right.
- Spiralize and Add Zucchini: While the soup simmers, spiralize your zucchini into noodles. You can also use a julienne peeler or even just slice them into thin strips if you don’t have a spiralizer. Add the zucchini noodles to the pot and cook for just 3-5 minutes. You want them tender but not mushy—zoodles cook fast!
- Finish and Serve: Remove the bay leaves. Taste one more time and adjust seasonings if needed. A squeeze of fresh lemon juice at the end really brightens all the flavors. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.