Chicken Zoodle Soup is light but still satisfyingly hearty — a comforting bowl that’s perfect on chilly evenings and also refreshing on milder days. This version uses zucchini noodles (zoodles) instead of pasta, keeping the soup lower in carbs while maintaining plenty of flavor. It’s Whole30-friendly, dairy-free, and gluten-free, and it’s an easy way to introduce zucchini noodles to picky eaters.
I reach for a big pot of homemade soup when the weather turns cold, but I also love soup year-round—there’s something about a warm, flavorful broth that always hits the spot. This Chicken Zoodle Soup is an easy weeknight meal the whole family can enjoy. The base of carrots, celery, onion, garlic, and chicken stock creates a classic, cozy flavor profile, while the shredded chicken and zoodles keep it light and nutritious.
In my household this recipe feeds four comfortably and often provides leftovers for a second meal. If you’re cooking for fewer people, you can halve the recipe or refrigerate/freezer the extra for later. The soup reheats well and the zoodles retain a pleasant texture if you don’t overcook them.
Chicken Zoodle Soup
Cook: 30 mins |
Total: 40 mins
Ingredients
- 1 1/2 tbsp cooking fat of choice (olive oil or ghee recommended)
- 5 large carrots, chopped
- 3 stalks celery, diced
- 1 medium white or yellow onion, chopped
- 1 tbsp minced garlic
- 64 oz chicken stock
- 4–6 chicken breasts (4 is plenty if they are large)
- 1/4 tbsp black pepper
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 4–6 zucchini (for spiralizing into zoodles)
- 1/2 cup cilantro or parsley, chopped
Instructions
- Heat the cooking fat in a large pot over medium to medium-high heat. Add the chopped carrots, diced celery, chopped onion, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion is translucent.
- Add the chicken breasts to the pot, then pour in the chicken stock. Season with salt, black pepper, and garlic powder. Bring the pot to a gentle simmer and cook for 15–20 minutes, or until the chicken is completely cooked through.
- Remove the chicken breasts from the pot and shred them with two forks or cut into small bite-sized pieces. Return the shredded chicken to the pot.
- Prepare your zoodles using a spiralizer. After spiralizing, cut the long strands into shorter, bite-sized lengths so they’re easy to eat.
- Add the zoodles and the chopped cilantro or parsley to the simmering soup. Cook for another 4–5 minutes—just long enough to warm the zoodles while keeping a pleasant texture. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.
Notes & Tips
To avoid soggy zoodles, add them near the end of cooking and simmer briefly. If you prefer firmer zoodles, reduce the final simmer time. You can also lightly sauté zoodles separately for 1–2 minutes and add them to individual bowls before ladling the hot broth over them.
For a richer flavor, use homemade chicken stock or a high-quality store-bought stock. If you like more herbs, swap cilantro for parsley or use a combination. Taste as you go and season gradually—stock and chicken can vary in saltiness.
This soup is adaptable: add mushrooms, frozen peas, or a squeeze of lemon for brightness. It’s also a great way to use leftover roasted chicken instead of cooking raw breasts in the broth—simply add chopped roast chicken during the final minutes of heating.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to save soup for later, consider storing zoodles separately and adding them when reheating to preserve texture. For longer storage, freeze the soup (without zoodles) for up to 3 months and add fresh zoodles when reheating.
Serving Suggestions
Serve with extra chopped herbs on top and freshly cracked black pepper. This soup pairs well with a simple salad or a slice of crusty bread for those who are not avoiding grains.