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Chicken Zoodle Soup

Chicken Zoodle Soup


  • Author: Samantha Shue
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

A hug-in-a-bowl with this chicken zoodle soup recipe. Using zucchini noodles instead of pasta makes this a low-carb, Keto-friendly soup ready in minutes.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary, minced
  • 6 cups chicken broth
  • 2 dried bay leaves
  • 1 pound boneless, skinless chicken breasts
  • 3 medium-sized zucchini, spiralized
  • 1 lemon, juiced
  • Fresh parsley leaves, chopped for garnish

Instructions

  1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until tender. Season with salt and freshly cracked black pepper.
  2. Stir in minced garlic and rosemary. Cook until fragrant, about 1 minute.
  3. Pour in chicken broth and bring to a boil. Once boiling, reduce to a simmer and add bay leaves and chicken breasts; Cover and cook for 15 minutes.
  4. Once the chicken is cooked, remove and shred.
  5. Stir in zucchini noodles and chicken; reduce heat to a simmer and cook until zucchini is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper to taste.
  6. Serve immediately, garnished with rosemary, lemon slices, and parsley.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: stove top

Keywords: zoodles, chicken soup, chicken zoodle soup, zucchini noodles, low carb, keto soup, chicken soup