Chicken Zoodle Soup

Chicken Zoodle Soup

Chicken Zoodle Soup


2 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary

4 cups chicken stock

1 bay leaf

1 pound (3 medium-sized) zucchini, spiralized

2 tablespoons freshly squeezed lemon juice

1 sprig rosemary

2 tablespoons chopped fresh parsley leaves



Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.

Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper to taste.

Serve immediately, garnished with rosemary and parsley, if desired.


Recipe Credit: Damn Delicious