It’s starting to get to be soup season! Honestly, any time of year in my house is soup season. Why not? Soups are so easy to make, flavorful, and usually make leftovers! Which means some to eat the next night or take to work the next day (or both)! This chicken zoodle soup is one of my favorites.
I made this soup several times this summer, and every time it was such a treat. It’s low-carb thanks to using zucchini noodles instead of actual noodles, and otherwise is pretty simple with just some chicken, carrots, and broth. It’s also Whole30-compliant, as long as you’re using a compliant chicken broth/stock that doesn’t have any added sugars. (I use the Organic Kirkland brand from Costco).
One additional benefit is that this recipe makes a lot of chicken zoodle soup! So it makes a nice amount of leftovers for later (or feeds a family). I always love recipes that can make enough for multiple nights so that way we do less dishes!
Tips for making this Chicken Zoodle Soup:
- There are a lot of different ways to make zucchini noodles! You can of course buy them already spiralized if you’re short on time or don’t have a spiralizer. You can also spiralize them yourself. You can go with a fancy spiralizer like this or go with something smaller that can fit in your drawer. Here’s what I use.
- Once you spiralize the noodles, I like to give them a quick chop. I don’t like my noodles to be too long, as I find it’s hard to eat with a spoon that way. So I go through several times with a knife to make them shorter. You can see in the photo below how I’ve done a rough chop.
This soup really is so easy and requires minimal prep work. Peel the carrots, then give them a chop.
Spiralize the zucchini, then give it a rough chop. And that’s pretty much the prep work! You just add stuff to a pot to cook after that.
And then you wind up with a healthy, delicious, flavorful chicken zoodle soup. Looking for more Whole30 recipes? Find more here!
Chicken Zoodle Soup
Equipment
- spiralizer
Ingredients
- 1.5 lbs chicken breasts
- 6 cups chicken stock
- 2 cups water
- 6 carrots
- 3 zucchini
- salt
- pepper
Instructions
- Peel the carrots and cut into chunks.
- Spiralize the zucchini to make noodles, give a rough chop, and set aside.
- In a large stew/soup pot, add the chicken stock and the water. Heat to boiling.
- Add the chicken breast and the carrots and reduce heat to medium/low. Simmer for 20 minutes.
- After 20 minutes are up, check to ensure chicken is cooked through, then remove from the pot and shred. Return to the pot, add the zucchini noodles, and cook for 5-7 minutes.
- Season as needed with salt and pepper and serve.
Notes
- There are a lot of different ways to make zucchini noodles! You can of course buy them already spiralized if you're short on time or don't have a spiralizer. You can also spiralize them yourself. You can go with a fancy spiralizer like this or go with something smaller that can fit in your drawer. Here's what I use.
- Once you spiralize the noodles, I like to give them a quick chop. I don't like my noodles to be too long, as I find it's hard to eat with a spoon that way. So I go through several times with a knife to make them shorter. You can see in the photo below how I've done a rough chop.
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