Chicken Zoodle Soup Recipes

CHICKEN ZOODLE SOUP

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.'

CHICKEN ZOODLE SOUP

Steps:

• Heat the olive oil in a large dutch oven or stock pot over medium heat.
• Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.
• Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.
• Spiralize the zucchini to make zucchini noodles and add them to the pot.
• Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you'd like.
• Taste and add additional seasoning as desired.
• Serve hot.

CHICKEN ZOODLE SOUP

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.

COCONUT THAI CHICKEN ZOODLE SOUP

Steps:

• Add the coconut oil and red Thai curry paste to a medium-sized pot over medium-high heat. Let the curry paste cook for 2 minutes then add the coriander and turmeric and cook for 1 minute more.
• Add the chicken, chicken stock, fish sauce, honey, and red onion and bring the pot to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and heat through.
• Add the zucchini to the pot and let it cook for 2 minutes, or until it is soft enough to twirl around a fork.
• Serve immediately and (if using) top with the optional toppings.