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Chicken Zucchini Noodle Soup

Ingredients

  • 2 large zucchinis peeled, Blade A
  • 2 tbsp olive oil
  • ½ medium red onion chopped
  • 1.5 large garlic cloves minced
  • 1 whole carrot quartered/diced (about ½ cup)
  • 1 celery rib halved lengthwise and chopped (about 1/3 cup)
  • 1.5 - 2 cups of shredded chicken*
  • 1 sprig of thyme
  • 1.5 tsp of dried parsley
  • salt and pepper to taste
  • 3-4 cups of chicken broth**

Instructions

  • Place a large saucepan over medium heat and pour in olive oil. Once oil heats, add in garlic, celery, onions and carrots. Season with salt and pepper and stir to cook for about 3-5 minutes or until onions look translucent and vegetables begin to soften.
  • Add in desired cups of chicken broth, parsley and thyme. Bring to a boil, lower heat and let cook for about 5-7 minutes and then add in the chicken. Cook the chicken for 2-3 minutes to heat up.
  • Finally, add in the zucchini noodles and stir to combine. Cook for about 2-3 minutes or until noodles heat and soften slightly.
  • Ladle soup into bowls and enjoy!

Recipe Notes

*I cooked my chicken using a George Forman grill and then shredded it with a fork and knife. A quicker solution is buying a cooked rotiserrie chicken and shredding the meat that way.
**If you like your chicken noodle soup with more broth, use 4 cups. For less broth, use 3 cups.
Chicken noodle soup, using zucchini noodles.