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What’s better than classic chicken noodle soup? A lighter, fresher chicken zoodle soup!
This cozy twist on everyone’s favorite comfort food swaps regular noodles for spiralized zucchini, making it perfect for anyone watching their carbs or just looking to sneak in more veggies. It has all the warm, comforting flavors you love about traditional chicken soup, but with a modern spin that’ll leave you feeling good. Don’t worry about leftovers – this soup disappears fast!
Suggestions for Ingredient Substitution
For the chicken breast, firm tofu or white beans can be used as a vegetarian protein alternative. These options maintain a similar texture and absorb flavors well. Adjust cooking time as tofu and beans require less time to heat through than chicken. Zucchini noodles can be replaced with spiralized butternut squash or sweet potato for a different nutrient profile and slightly sweeter taste. These alternatives hold up well in soup and provide similar texture. For a lower-carb option, use cauliflower rice instead. Chicken broth can be substituted with vegetable broth for a vegetarian version, or bone broth for added nutrients and richness. Use the same amount of broth as called for in the original recipe. These substitutions accommodate various dietary preferences while maintaining the soup’s overall flavor profile and nutritional balance.
Preparation Time | 10-15 minutes |
Cooking Time | 15-20 minutes |
Total Time | 25-35 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 70-80 g
- Fat: 30-35 g
- Carbohydrates: 40-50 g
Ingredients
- 2 tablespoons olive oil, separated
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- Kosher salt and ground black pepper
- 3 cloves garlic, finely chopped
- 1 onion, chopped
- 3 carrots, diced and peeled
- 2 celery stalks, diced
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon rosemary, dried
- 4 cups chicken broth
- 1 bay leaf
- 3 medium zucchini, spiraled (about 1 pound)
- 2 tablespoons lemon juice, freshly squeezed
- 1 sprig fresh rosemary
- 2 tablespoons fresh parsley, chopped
Step 1: Cook the Chicken
In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Season the chicken with salt and pepper to your liking.
Add the seasoned chicken to the stockpot and cook until it turns golden, approximately 2-3 minutes per side.
Once done, remove the chicken from the pot and set it aside for later.
Step 2: Sauté the Vegetables
To the same stockpot, add the remaining 1 tablespoon of olive oil.
Include the minced garlic, diced onion, diced carrots, and diced celery.
Cook while stirring occasionally until the vegetables have softened, about 3-4 minutes.
Add the dried thyme and rosemary to the pot, stirring for about 1 minute until they are fragrant.
Step 3: Add Broth and Simmer
Whisk in the chicken stock, bay leaf, and 2 cups of water.
Bring this mixture to a boil.
Once boiling, stir in the zucchini noodles along with the previously cooked chicken.
Lower the heat and let it simmer until the zucchini noodles become tender, which should take about 3-5 minutes.
Step 4: Season and Add Final Touches
Stir in the freshly squeezed lemon juice to enhance the flavor of the soup.
Taste and adjust the seasoning with additional salt and pepper if needed.
Step 5: Serve and Garnish
Serve the soup immediately while hot.
For an added touch, garnish each serving with a sprig of fresh rosemary and some chopped fresh parsley if you wish.
Enjoy this comforting and flavorful dish!