Salt and Sprinkles Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Zoodle Soup

Chicken Zoodle Soup

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


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.


  • 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


  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