Chicken Zoodle Soup
Introduction
Chicken Zoodle Soup is the ultimate comfort food with a healthy twist. Packed with tender chicken, fresh vegetables, and zucchini noodles, this light yet satisfying soup is perfect for any season.
Why Make This Recipe
This soup combines the classic flavors of a hearty chicken soup with the refreshing crunch of zucchini noodles, making it a healthy alternative to traditional noodle soup. It's quick to make and great for cozy nights or a light lunch!
How to Make Chicken Zoodle Soup
Ingredients:
- 2 tablespoons olive oil
- 1 cup diced onions
- 1 cup diced celery
- 3 cloves garlic, minced
- 5 (14.5 ounce) cans low-sodium chicken broth
- 1 cup sliced carrots
- 0.75 pound cooked chicken breast, cut into bite-sized pieces
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 1 pinch dried thyme
- Salt and ground black pepper to taste
- 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
Directions:
- In a large pot, heat olive oil over medium-high heat. Add onions, celery, and minced garlic, sautéing until tender, about 5 minutes.
- Pour in the chicken broth and add carrots, cooked chicken, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the veggies are tender.
- To serve, divide zucchini noodles into six bowls and ladle the soup over the noodles.
How to Serve Chicken Zoodle Soup
Serve this soup hot with a side of crusty bread or a simple salad for a comforting meal.
How to Store Chicken Zoodle Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If freezing, store the soup without the zucchini noodles and add fresh noodles when reheating.
Tips to Make Chicken Zoodle Soup
- For extra flavor, use homemade chicken broth instead of canned.
- Adjust the seasoning to your taste, adding more herbs or a squeeze of lemon for brightness.
- If you prefer softer noodles, add the zucchini noodles in the last few minutes of cooking.
Variation
Add other veggies like spinach or kale for more greens, or use chicken thighs for a richer flavor.
FAQs
1. Can I use frozen zucchini noodles?
Yes, frozen zucchini noodles can work, but they may become softer when reheated.
2. Can I make this soup ahead of time?
Yes! Make the soup in advance and store in the fridge. Add fresh zucchini noodles when ready to serve.
3. Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saving option and adds extra flavor.
Enjoy your healthy and comforting Chicken Zoodle Soup! 🍵✨
Chicken Zoodle Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 cup diced onions
- 1 cup diced celery
- 3 cloves garlic, minced
- 5 cans (14.5 ounces) low-sodium chicken broth
- 1 cup sliced carrots
- 0.75 pound cooked chicken breast, cut into bite-sized pieces
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 1 pinch dried thyme
- Salt and ground black pepper to taste
For the Noodles
- 3 medium zucchini squash, cut into 'noodles' Use a spiral slicer or vegetable peeler.
Instructions
Preparation
- In a large pot, heat olive oil over medium-high heat. Add onions, celery, and minced garlic, sautéing until tender, about 5 minutes.
- Pour in the chicken broth and add carrots, cooked chicken, basil, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the veggies are tender.
- To serve, divide zucchini noodles into six bowls and ladle the soup over the noodles.
