Uploaded February 2026 | Updated September 2026, 1 week ago
A light and comforting chicken soup made with zucchini noodles in a savory broth.
Ingredients
For the Soup:
2 Tbsp butter or tallow
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, sliced thin
2 celery stalks, sliced
6 cups chicken broth (unsalted)
2 cups cooked chicken, shredded (breast or thigh)
2 tsp fresh thyme (or 1 tsp dried)
1 tsp dried oregano
1 bay leaf
Salt and black pepper, to taste
For the Zoodles:
3 medium zucchini, spiralized into noodles
1 Tbsp olive oil or butter (optional, for sautéing zoodles separately)
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Macronutrients
(per serving, makes 6)
Protein: 25g
Fat: 10g
Carbs: 7g
Preparation
Heat butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 4–5 minutes until softened.
Add chicken broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a simmer and cook for 15 minutes for flavors to meld.
Stir in shredded chicken and simmer for another 5 minutes. Remove bay leaf.
Either stir raw zucchini noodles directly into the hot soup (they’ll soften in 2–3 minutes) or sauté separately in olive oil for 2 minutes, then add to bowls before ladling soup over.
Garnish with parsley and lemon wedges. Serve hot.
A light and comforting chicken soup made with zucchini noodles in a savory broth.
Ingredients
For the Soup:
2 Tbsp butter or tallow
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, sliced thin
2 celery stalks, sliced
6 cups chicken broth (unsalted)
2 cups cooked chicken, shredded (breast or thigh)
2 tsp fresh thyme (or 1 tsp dried)
1 tsp dried oregano
1 bay leaf
Salt and black pepper, to taste
For the Zoodles:
3 medium zucchini, spiralized into noodles
1 Tbsp olive oil or butter (optional, for sautéing zoodles separately)
Optional Garnish:
Fresh parsley, chopped
Lemon wedges
Macronutrients
(per serving, makes 6)
Protein: 25g
Fat: 10g
Carbs: 7g
Preparation
Heat butter in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook for 4–5 minutes until softened.
Add chicken broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a simmer and cook for 15 minutes for flavors to meld.
Stir in shredded chicken and simmer for another 5 minutes. Remove bay leaf.
Either stir raw zucchini noodles directly into the hot soup (they’ll soften in 2–3 minutes) or sauté separately in olive oil for 2 minutes, then add to bowls before ladling soup over.
Garnish with parsley and lemon wedges. Serve hot.
