Chicken zoodle soup
Everything you want from a bowl of chicken noodle soup: tender shredded chicken, soft carrots and celery, and a clear, herby broth with lemon, poured straight over raw zucchini noodles so they soften right in the bowl. On the table in about 50 minutes.
- Time
- 50 min (15 prep + 35 cook)
- Servings
- 6
- Per serving
- 236 kcal
- Protein
- 31 g
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 1/2 lb chicken breast
- 1 tsp dried thyme
- 2 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1/2 cup chopped fresh parsley
- 3 medium zucchini, spiralized just before serving
Steps
- Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook 6–8 minutes, until softened. Add the garlic for 1 minute.
- Pour in the broth, add the chicken, thyme, bay leaves, salt and pepper and bring to a simmer. Cover and cook gently for 20 minutes, until the chicken is 165°F in the thickest part.
- Lift the chicken onto a board and shred it with two forks. Return it to the pot, take out the bay leaves and stir in the lemon juice and parsley. Taste for salt.
- Bring the soup back to a boil. Spiralize the zucchini, divide the raw noodles among the bowls and ladle the boiling soup over them; they soften in about 2 minutes. The soup keeps 4 days in the fridge and freezes for 3 months. Keep the zucchini whole until you need it, or store the raw noodles apart for up to 3 days.
Good to know
Can I use chicken thighs?
Yes, thighs make a richer broth, at about 88 instead of 92. They need the same 20 minutes.
What if I do not have a spiralizer?
Use a julienne peeler, or shave the zucchini into long ribbons with a vegetable peeler. A bag of fresh zucchini noodles from the shop works too.
Alternative
Per
- Calories
- 44
- Protein
- (55%)
- 6 g
- Fat
- (25%)
- 1 g
- Carbohydrates
- (20%)
- 2 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 236 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1415 kcal goes into the pot and 3350 g of ingredients comes out as about 3200 g of food: 44 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.