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
Low Carb, High Protein, Gluten Free, Low Fat
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
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.
These can be made in advance and kept in the fridge for up to a week.
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