Chicken Zoodle Soup

A light, low-carb chicken vegetable soup with tender shredded chicken, fresh herbs, and zucchini noodles in a comforting savory broth.

This light and comforting chicken zoodle soup swaps traditional noodles for fresh spiralized zucchini, creating a low-carb twist on classic chicken noodle soup. Tender shredded chicken simmers with onion, carrots, celery, and garlic in a savory herb-infused broth, then finishes bright with parsley and a squeeze of lemon for a fresh, wholesome flavor that’s both nourishing and satisfying.

Servings

2

Prep Time

15-20 minutes

Cook Time

25-30 minutes

Total Time

40-50 minutes

Fresh
1 lb boneless, skinless chicken breasts
1 medium yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 medium zucchini, spiralized into zoodles
2 tbsp fresh parsley, chopped (plus more for garnish)
Juice of ½ lemon (optional)

Packaged
4 cups low-sodium chicken broth

Seasoning
Salt, to taste
Freshly ground black pepper, to taste
1 tsp dried thyme
½ tsp dried oregano
1 bay leaf

Serving
1 tbsp olive oil (plus more if needed)
Optional garnishes: extra parsley, drizzle of olive oil, lemon zest, or grated Parmesan

Preparation

  • Dice the onion, slice the carrots and celery, and mince the garlic.
  • Spiralize the zucchini into zoodles.
  • Chop the fresh parsley and set aside for finishing.
  • Trim any excess fat from the chicken and keep whole or cut into large pieces.
  • Measure out broth and seasonings so everything is ready to go.

Cooking

  • Heat olive oil in a large soup pot or Dutch oven over medium heat.
  • Add onion, carrots, and celery and sauté until softened and the onion becomes translucent.
  • Stir in garlic and cook briefly until fragrant.
  • Add the chicken to the pot and season with salt, pepper, thyme, oregano, and the bay leaf.
  • Pour in the chicken broth and bring to a gentle boil.
  • Reduce heat, cover, and simmer until the chicken is fully cooked and tender.
  • Remove the chicken and shred into bite-sized pieces using two forks.
  • Return the shredded chicken to the pot and stir to combine.
  • Add the zucchini zoodles and simmer just until tender, being careful not to overcook.
  • Stir in fresh parsley and a squeeze of lemon juice if using.
  • Taste and adjust seasoning as needed, then discard the bay leaf.

Serving

  • Ladle the soup into bowls while hot.
  • Garnish with extra parsley, a drizzle of olive oil, lemon zest, or grated Parmesan if desired.
  • Serve immediately for a light, fresh, low-carb meal.