Chicken Zoodle Soup

One of the easiest homemade chicken soup recipes you can find. You have all your veggies in one pot, swapping out traditional noodles for spiralized zucchini noodles, finished off with a squeeze of lemon for a hint of refreshing goodness. It’s super cozy, comforting and healthy.

Soup is a staple in our house during the cool winter months. Serve this soup on a chilly night or as a quick lunch.

Chicken Zoodle Soup

Serves 6

Low Carb, High Protein, Gluten Free, Low Fat

Ingredients

Olive oil
500g boneless, skinless chicken breasts, cut into chunks
Pink Himalayan salt and freshly ground black pepper
2 cloves garlic, minced
1 onion, diced

1 red bell pepper, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 tsp. dried thyme
1 tsp. dried basil
6 cups chicken broth

1 bay leaf
500g zucchini noodles
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. chopped fresh parsley leaves

Instructions

Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add more olive oil to the stockpot. Add the minced garlic, onion, carrots, celery and red pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in dried herbs until fragrant, about 1 minute.

Whisk in chicken broth and the bay leaf; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.

Serve immediately, garnish with fresh herbs.

Note

These can be made in advance and kept in the fridge for up to a week.

Have you tried this recipe?

I would like to know if you tried this recipe at home. I would love your thoughts and feedback in the comments below. Don’t forget to share your creation on Instagram and tag @chefdot

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About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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