Chicken Zoodle Soup

Winter Warm Up

Prep: 15 Min | Cook: 30 Min

Try this gluten-free, veggie-enhanced variation of a hearty homemade chicken soup!



2 Cups Water
6 Cups Chicken Broth, Low-Sodium
1/2 Cup Diced Celery (2 Stalks)
1/2 Cup Diced Carrots (2 Large Carrots)
1 Cup Diced Red Onion (1 Large)
2 Large Cloves Garlic, Minced
1 Pinch Red Pepper Flakes
3 tsp Dried Oregano
3 tsp Dried Thyme
1 lb Chicken Breast, Boneless, Skinless
2 Medium Bay Leaves
3 Large Zucchini or 1 package Veggie Noodle Co. Spirals 
Salt and Freshly Ground Black Pepper, to Taste


  1. Add onions, celery, carrots, garlic, and red pepper flakes to a large soup pot. Cook for 3-5 minutes until onions are translucent. Add in thyme and oregano and cook for another minute, stirring frequently. 
  2. Add in chicken and bay leaf and pour in chicken broth and water and let come to a boil. Once boiling, lower to a simmer and cook for 30 minutes
  3. While soup simmers, spiralize zucchini, and set aside.
  4. Remove chicken from soup, shred with two forks, and place chicken back into the pot along with the zucchini noodles.
  5. Cook for an additional 5 minutes, or until zucchini is tender. Serve warm.

Nutrition Facts

Servings: 3

Amount per Serving

Calories: 220

Total Fat: 8 g

Sodium: 171 mg

Total Carbohydrate: 10 g

- Dietary Fiber: 3 g

- Sugars: 6 g

Protein: 27 g

Vitamin A: 112%

Vitamin C: 35%

Niacin: 36%

Vitamin B6: 25%

Calcium: 71%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.