The Best Chicken Zucchini Noodle Soup, Ever!

gluten freemeat & poultrypaleo
The Best Chicken Zucchini Noodle Soup, Ever!

The Best Chicken Zucchini Noodle Soup, Ever!

If that title didn’t catch your attention, I don’t know what will.

When I first started blogging, I vowed to never title a post “best ever” or “the ultimate.”

But alas, here I am, giving you a recipe that truly is …. the best version of chicken zucchini noodle soup, ever!

The Best Chicken Zucchini Noodle Soup, Ever!

Actually, I wasn’t going to share this recipe, because I recently made an Asian version of chicken noodle soup, using turnip noodles and red curry paste (grab that recipe here.)

However, I posted a picture on Instagram of a classic chicken noodle soup (using zucchini noodles, of course) that I had made one night for Lu, since he had a bad cold. Aren’t I the sweetest fiance, ever? *pats self on the back*

Anywho, the post got over 1,160 likes, which, for me, is a lot! After that, I had to share the recipe with everyone (it would be cruel not to!)

The Best Chicken Zucchini Noodle Soup, Ever!

This recipe is super easy, doesn’t take too long and has that filling, comforting feeling that typically accompanies chicken noodle soup – but of course, back out the processed noodles, extra carbs and calories and swap in more nutrients from the zucchini.

If you’re bored of zucchini noodles, try turnip or parsnip or carrot. You can add extra seasonings, like salt and pepper, parsley or an extra pinch of red pepper flakes for extra spiciness.

The Best Chicken Zucchini Noodle Soup, Ever!

I love this recipe, because it speaks loudly to the Inspiralized movement – replace processed pasta with whole, fresh vegetables to transform your favorite classic dishes into healthier versions of the original.

The recipe is definitely Lu-approved. Speaking of Lu, lately, we’ve been so busy during the work days that we barely have time to text each other. Usually, once a day, he’ll call me and our conversations go like this:

Lu: Hey Al, what’s up?
Me: Not much, cooking.
Lu: Ya? Everything good?
Me: Yup! Just busy.
Lu: Okay, love you. See you later.
Me: Love you too. Bye!

I’m so blessed to be with someone who understands what I’m doing and is going through the same daily grinds. Lu’s an entrepreneur himself and works all day, every day without a break (well, to eat, maybe.)

The Best Chicken Zucchini Noodle Soup, Ever!

I guess you could say we’re a power couple. One day soon, I hope!

What do you think about this chicken zucchini noodle soup – it’s the best, right?

Nutritional Information & Recipe

Inspiralized

The Best Chicken Zucchini Noodle Soup, Ever!

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 very hearty bowls

Ingredients

  • ½ heaping cup diced red onion
  • 2 celery ribs diced
  • 1 large carrot diced
  • 2 garlic cloves minced
  • 1 small pinch of red pepper flakes
  • 3 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 3 teaspoons fresh oregano or 1 teaspoon dried oregano
  • 4 chicken thighs bone-in, about 1.75 pounds
  • 2 bay leaves
  • 6 cups chicken broth low-sodium
  • 2 cups water
  • 3 medium zucchinis

Instructions

  • Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes. Cook for 3-5 minutes or until vegetables “sweat” and onions are translucent. Add in the thyme and oregano and cook for another 1 minute, stirring frequently.
  • Place in the chicken thighs and bay leaf and pour in the chicken broth, water and cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes. After 30 minutes, remove the chicken and peel off the skin and discard. Then, shred the chicken off the bone and set aside, with any juices. Place the bones back into the soup pot and simmer for 10 more minutes, uncovered.
  • While the bones simmer, slice the zucchinis halfway lengthwise. Then, spiralize them, using Blade C. Set aside.
  • Remove the bones and bay leaves and discard. Add the reserved shredded chicken back to the pot along with the zucchini noodles. Cook for 5 minutes or until zucchini is al dente or cooked to your preference. Serve warm.

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86 comments

Susannah Levin says:
Can you make in crockPot? If so, how?! Maybe do vegetables at the end?
Merissa says:
Made this tonight- perfect and quick after a long day of cross-country skiing. I made some replacements. Instead of low sodium chicken broth, I used no salt added (you can buy it at any grocery store). I also didn't add the celery, but one more carrot. I used chicken breast (3 of them) and simmered for 25 minutes, took them out, shredded them, and then put them back in for 5 minutes before adding the zoodles. Turned out really yummy!
Joyce Stark says:
have you tried to freeze this?
Jacquie Mirchel says:
Can you freeze this?
Lori says:
Do the zoodles get mushy when you freeze them? I want to make a huge pot of this but am concerned about how it will keep.
Meaghan says:
We do not recommend freezing! You can see a lot of great meal prep tips here: https://inspiralized.com/meal-prep-with-spiralized-vegetables/
Kate says:
Does this keep well? Or should I separate the zoodles and only add them in right before eating?
Joyce says:
Can I substitute bone in breast?
Carly Glazer says:
Hi Joyce! Yes sounds delicious!
Sharon says:
It looks yummy! My kids loves noodle soup, Whenever we go out and look for a place to eat, they always say "mom we want the best noodle soup ever", and you got me! :) I will do this over the weekend.
Anonymous says:
I made frozen zoodles a few months ago...would they work in this soup?
Meaghan says:
We actually do not recommend freezing zucchini noodles! Here are some handy tips for saving your spiralized veggies: https://inspiralized.com/how-to-store-zucchini-noodles-and-spiralized-vegetables/
Karen says:
I love this soup! I've always had a hard time finding just the right recipe for chicken soup. It always has too much chicken fat, or too much garlic, or mushy noodles or too salty. This one is perfect for me and my husband. I love using the zucchini noodles and have even used yellow squash noodles. I have a favorite Italian seasoning and use two teaspoons of it rather than just the thyme and oregano. If I don't have bone in thighs, I use bone broth. That touch of red pepper flakes is just right. I eat a few cauliflower crackers as a side and its' true comfort food, minus all the carbs. Thanks for this recipe. It is a real keeper.
Meaghan says:
Awe, we love to hear this! so glad you enjoyed!

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