Why You’ll Love This Chicken Zoodle Soup

• It’s incredibly light yet satisfying. By using zucchini noodles (or “zoodles”), you get that wonderful pasta-like experience without the heaviness. It’s a fantastic way to enjoy a big, comforting bowl of soup that leaves you feeling energized, not sluggish.
• The broth is pure gold. We’re not just heating up stock from a carton here. We’re building a deeply flavorful base by sautéing the holy trinity of aromatics—onion, carrot, and celery—and then simmering them with herbs and shredded chicken. The flavor is rich, clear, and honestly, good for the soul.
• It’s a weeknight lifesaver. This whole dish comes together in about 45 minutes, and a good portion of that is hands-off simmering time. You can even use a store-bought rotisserie chicken to make it even faster. It’s the definition of a simple, healthy, and efficient meal.
• It’s endlessly adaptable. Feel free to toss in other veggies you have on hand—some chopped kale in the last few minutes, or maybe a handful of green beans. It’s a great template for cleaning out the fridge while making something delicious.

Ingredients & Tools

• 1 tbsp olive oil or avocado oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into half-moons
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups good-quality chicken broth (low sodium if possible)
• 1 bay leaf
• 1 tsp dried thyme (or 3-4 fresh sprigs)
• 3 cups cooked chicken, shredded (from a rotisserie chicken or poached breasts/thighs)
• 2 medium zucchini, spiralized
• To taste sea salt and freshly ground black pepper
• For serving: fresh parsley, chopped

Tools: A large stockpot or Dutch oven, a spiralizer (or julienne peeler), a sharp knife, and a cutting board.

The quality of your broth really makes a difference here, so if you can, opt for a good-quality one. And don’t skip the fresh garlic and herbs—they add a dimension that dried powders just can’t match. A little goes a long way.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Zucchini is mostly water, right? Absolutely, and that’s why we add the zoodles at the very end. If you cook them for too long, they’ll turn mushy and release a lot of water into your beautiful broth. The trick is to just warm them through so they retain a slight bite.
• What’s the best chicken to use? For ultimate ease, a rotisserie chicken is your best friend. Otherwise, poaching two boneless, skinless chicken breasts or three thighs in the broth for 15-20 minutes before shredding works perfectly and infuses even more chicken flavor into the soup.
• Low-sodium broth is key. This gives you full control over the seasoning. As the soup reduces and the vegetables cook, the saltiness concentrates. It’s much easier to add salt at the end than to try to fix an overly salty soup.
• Don’t rush the aromatics. Taking those few extra minutes to sauté the onion, carrot, and celery until they’re softened and fragrant is the foundation of your soup’s flavor. This step builds a sweetness and depth that you just can’t get by adding them straight to the liquid.

How to Make Chicken Zoodle Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty, grainy bread — Perfect for dipping into that glorious broth and soaking up every last drop. The contrast of the crunchy crust with the soft soup is just heavenly.
• A simple side salad with a lemony vinaigrette — The bright, acidic punch of the salad cuts through the richness of the soup and adds a refreshing, crisp element to the meal.

Drinks

• A crisp, unoaked Chardonnay or Sauvignon Blanc — The citrus notes in the wine will complement the lightness of the soup without overpowering its delicate flavors.
• A cup of soothing herbal tea like chamomile or peppermint — If you’re having this soup for its comforting, restorative qualities, a warm tea continues that cozy, healing vibe perfectly.

Something Sweet

• A few delicate, buttery shortbread cookies — Their simplicity and slight sweetness are a lovely, light finish that doesn’t weigh you down after such a nourishing meal.
• A small bowl of fresh berries with a dollop of Greek yogurt — The natural sweetness and slight tartness feel clean and refreshing, rounding out the dining experience beautifully.

Top Mistakes to Avoid

• Mistake: Overcooking the zucchini noodles. This is the number one error. Adding them while the soup is still actively boiling will turn them into a mushy, watery mess. The residual heat is more than enough to cook them perfectly.
• Mistake: Underseasoning the broth. Because we’re using low-sodium broth and fresh vegetables, the soup needs a good amount of seasoning. Taste it right before adding the zoodles and don’t be shy with the salt and pepper—it makes all the difference.
• Mistake: Skipping the step of sautéing the vegetables. If you just dump everything into the broth and boil it, you’ll miss out on the complex, sweet, and savory flavors that come from gently cooking the aromatics in oil first. This step is non-negotiable for depth of flavor.
• Mistake: Using pre-spiralized zucchini from the store. These are often sitting in water and are already quite soft. They’ll become far too mushy in the soup. It’s always best to spiralize your own fresh, firm zucchini right before adding them.

Expert Tips

• Tip: Make a double batch of the soup base and freeze it. Prepare the soup all the way up to adding the chicken and seasoning. Let it cool, then freeze it. When you’re ready to eat, simply thaw, reheat, add fresh zucchini noodles, and you have a healthy meal in minutes.
• Tip: Add a Parmesan rind while simmering. If you have one stashed in your fridge, toss the rind into the pot as the broth simmers. It will melt into the soup, adding an incredible layer of umami and richness that is just… wow.
• Tip: Squeeze your zoodles. If you’re concerned about excess water, place your spiralized zucchini on a clean kitchen towel or paper towels and gently press to remove some liquid. This ensures your broth stays perfectly concentrated.
• Tip: Brighten it up at the end. Right before serving, a squeeze of fresh lemon juice can lift all the flavors and add a wonderful brightness that makes the soup taste even more vibrant and fresh.

FAQs

Can I make this soup ahead of time?
You can absolutely make the soup base ahead of time! In fact, the flavors often improve after sitting overnight. Prepare the recipe up to and including Step 5 (adding the chicken and seasoning). Let it cool and store it in the fridge for up to 3 days. When you’re ready to serve, reheat the soup base until bubbling, then turn off the heat and stir in the fresh zucchini noodles. This way, the zoodles stay perfectly textured.

Can I use other vegetables?
Of course! This recipe is a fantastic template. Feel free to add chopped kale or spinach in the last 5 minutes of cooking. Diced potatoes can be added with the broth to simmer until tender. Even some green beans or peas would work wonderfully. Just consider the cooking time of the vegetable and add it at the appropriate step so everything is cooked perfectly.

My soup turned out watery. What happened?
This almost always happens if the zucchini noodles were added too early and cooked for too long. Zucchini releases a significant amount of water as it cooks. Next time, be sure to add them only after the heat is off. If it’s too late for this batch, you can try simmering the soup (without the zoodles) uncovered for a few extra minutes to reduce and concentrate the broth a little.

Is there a way to make this vegetarian?
Absolutely. For a delicious vegetarian version, simply substitute the chicken broth with a robust vegetable broth and omit the chicken. You can add a can of drained and rinsed white beans or chickpeas for protein and heartiness. The method remains exactly the same!

I don’t have a spiralizer. What are my options?
No problem at all! You can use a standard vegetable peeler to create wide, flat “noodles” or ribbons. A julienne peeler will create thinner, matchstick-like strips. Or, you can simply use a knife to cut the zucchini into small, bite-sized cubes or half-moons. They’ll soften a bit more than spiralized noodles but will still be delicious.