Best Chicken Zoodle Soup Recipes

CHICKEN ZOODLE SOUP

Chicken Zoodle Soup image

With the winter months approaching fast my niece and I co-conspired to come up with this warm and comforting soup using 'zoodles' that's easy on the waistline.

Provided by bd.weld

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

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
¾ pound cooked chicken breast, cut into bite sized pieces
½ teaspoon dried basil
½ 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

Steps:

Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

Nutrition Facts : Calories 207.6 calories, Carbohydrate 8.9 g, Cholesterol 48.2 mg, Fat 9.5 g, Fiber 2.1 g, Protein 21.6 g, SaturatedFat 2.4 g, Sodium 257.5 mg, Sugar 4.6 g

CHICKEN ZOODLE SOUP

Chicken Zoodle Soup image

Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 55m

Number Of Ingredients 10

Ingredients

4 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts
2 stalks celery, thinly sliced
2 carrots, peeled and thinly sliced
1 small onion, finely diced
Kosher salt and freshly ground pepper
2 medium zucchini (1 pound), trimmed and cut into thin noodles (about 5 cups)
1/4 cup chopped fresh dill
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving

Steps:

In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.
Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces.
Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon.