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!

Yields 4 very hearty bowls

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

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

  1. 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.
  2. 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.
  3. While the bones simmer, slice the zucchinis halfway lengthwise. Then, spiralize them, using Blade C. Set aside.
  4. 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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https://inspiralized.com/the-best-chicken-zucchini-noodle-soup-ever/

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84 comments

Anonymous says:
Been waiting for you to post this! Can't wait to try it.
Amanda M. says:
How to you keep the vegetables from sticking to the bottom of the pot?
I use nonstick cookware!
Amanda M. says:
I don't use nonstick, what kind of fat/oil would suggest for this?
Anonymous says:
I used coconut oil and it added a wonderful flavor to the soup
Therese says:
Hi, I didn't receive my daily email with your recipe
I made one similar using roasted spaghetti squash in the crockpot and it was delicious. Can't wait to use my new spiralizer to try your version!
lisamummymadeit says:
I just made/ate this lunch and it was great! I used drum sticks as I couldn't find thighs,omitted the chillies for the kids and just used water (no stock). I had to add more salt/pepper due to the lack of stock. It was really tasty and perfect for this miserable rainy day!
Drumsticks are so good in soup, they make soup eating more fun (because who doesn't love eating with their hands?)
Anonymous says:
Is the protein on the nutrition information correct? It seems very very high. Love your website - so excited to try the recipes!!! WAY TO GO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Love your recipes, Ali! For a vegan version, how much tofu would you use and how would you prepare it as a substitute for the chicken?
Connie O says:
This looks delicious , can't wait to try it. Most likely make it tonight.
Anna says:
Question: Have you even had leftovers of a soup that had spiralized zucchini? Does the zucchini turn into mush? If I make a large portion of this soup for more than one day - how long can zucchini keep it's form? Because unlike root vegetables, it's mostly water. I make soup for 4-5 days from scratch (make my own broth). I have two soup recipes that use barley, and I want to replace it with zucchini.
Andrea says:
I was wondering the same thing... I usually cook on the weekend and hope to have a few portions for the rest of the week. Ali, do you have any comments? It sounds delicious anyway. Thanks Ali!!
Anonymous says:
It's great for leftovers! No mushy zoodles!
Bri says:
Just got a spiralizer and am so excited to try this recipe!! Thanks for sharing! Wondering the same thing-- will this soup be good leftover the next day? Or do you think the Zoodles will deteriorate?
chelsvan says:
Hi! I accidentally bought boneless thighs--recommendation on how long to cook them?!
You can keep the same cooking times! The bones just add flavor and nutrients to this dish!
chelsvan says:
Thank you for your quick reply! Loved the recipe! Obsessed with spiralizing--all thanks to you!! Keep on doing your thang! :)
Pingback: Spiralizer
Anonymous says:
My spiralizer is my new best friend
Kim says:
My Inspiralizer finally came! So excited to use it and this is the first recipe I made with it. Delicious! I made a double batch and used up some leftover herbed chicken breasts from the other night. My husband and I loved it!
chelshans says:
I made this as written and it was 100% delicious. (Although I did make a last minute decision to top up the chicken broth with more liquid before serving, which was a mistake. It was perfectly enough to begin with!) Definitely the nutrients and warmth I needed while I was sick.
m says:
Hi, thank you for all your delicious recipes. Was wondering could you freeze batches?? I freeze vegetable soup and the zucchini is fine
Jackie says:
Can I freeze this soup, it looks absolutely amazing... but I fear the zucchini will become mushy when frozen... Thanks Jackie
Maria says:
Finally got around to making this tonight. It has wonderful flavor, don't miss the regular pasta noodles at all. Already packed it up for lunch tomorrow.
Liza says:
How would you prepare this with rotisserie chicken? Would you let just the veggies simmer for 30 minutes then add the bones, let simmer for 10 minutes and later add the chicken? Thanks!
Liza says:
How would you make this recipe with rotisserie chicken? Would you let only the veggies cook for 30 minutes, add the bones for 10 minutes and then add the chicken? Thanks!
Rita says:
I want to make sure I understand about preparing the zucchini. You say to cut it "halfway lengthwise." So, I will cut halfway through the zucchini (down to the seedy part) from the stem end to the blossom end prior to spiralizing?
Linda says:
Why do we cut in half "lengthwise"? When I do that, I get very small pieces of zucchini. Don't you want longer noodles?
Rita says:
I made this yesterday and have a few comments. First, the recipe says it makes "4 very hearty bowls." I'm not sure what the definition of "very hearty" is, but it makes about 2 1/2 quarts of soup! Since it's just 2 of us in my house, I will probably cut it in half next time. Second, I decided to use just 2 zucchini. That made more than enough zoodles for me. Thirs, I made this yesterday to have for lunch today. I wish I'd waited to add the zoodles today, as they pretty much disintegrated over night. Next time, I may use the larger blade and not cut the zucchini down the center before spiralizing, then just cut them into smaller lengths by hand. And finally, the soup was full of yumminess! Very flavorful!
Meaghan says:
Thank you so much for your comments, Rita!! We're glad you liked it.
Anonymous says:
I agree, the zoodles can deteriorate the next day.
Ali, this soup is AMAZINGLY DELICIOUS!! I have a cold and went grain-free recently, and needed some chicken soup, so busted out my spiralizer. I will have this as my g-to from now on! The chicken thighs, vs. breasts was spot-on, so much flavor, and also, with the bones and skin on at first. Thank you for this delicious "medicine" for when I am sick, or healthy!
Gosia says:
Absolutely delicious! :) and the zoodels didn't turn into mush even after three days. Will definitely make it again!
Sarah says:
So delicious. Made this last night, after a deep freeze of -20 (Celsius) for a week. Totally hit the spot and will definitely make it again. (So good, in fact, that I'm having it for breakfast this morning!)
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/

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