Why You’ll Love This Chicken Zoodle Soup

• It’s surprisingly light yet deeply satisfying. By using zucchini noodles (or “zoodles”), we’re keeping the carbs in check without sacrificing an ounce of comfort. The soup feels brothy and clean, but the tender chicken and vegetables make it a complete, filling meal.
• It comes together in under an hour. This isn’t an all-day simmering project. We’re using a few smart shortcuts—like starting with a good quality broth and cooking the chicken right in the pot—to get a deeply flavorful soup on the table faster than you’d think.
• It’s a fantastic way to eat your veggies. Beyond the zucchini, this soup is loaded with carrots, celery, and onion. It’s a hydrating, nutrient-packed bowl that makes eating well feel effortless and delicious.
• The texture is just perfect. The zoodles soften slightly in the hot broth but still retain a lovely, gentle bite. They won’t get mushy like pasta can, and they add a fresh, almost spring-like quality to every spoonful.

Ingredients & Tools

• 1 tbsp olive oil or avocado oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into half-moons
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs (or breasts)
• 8 cups good-quality chicken broth, low sodium
• 2 bay leaves
• 1 tsp dried thyme (or 3-4 fresh sprigs)
• to taste kosher salt and freshly ground black pepper
• 3 medium zucchini (about 1.5 lbs)
• ¼ cup fresh parsley, finely chopped
• 1 tbsp fresh lemon juice (optional, but brightens everything up)

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

The quality of your broth really matters here—it’s the foundation of the soup. A low-sodium version lets you control the salt level perfectly. And using chicken thighs, honestly, is my little secret; they stay incredibly juicy and tender compared to breasts, which can dry out if you’re not careful.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs vs. breasts? I strongly recommend thighs for this recipe. They’re more forgiving and pack a richer flavor. If you only have breasts, that’s fine—just reduce the simmering time by about 5-7 minutes to prevent them from becoming tough.
• What’s the best way to make zoodles? A spiralizer creates beautiful, long noodles. If you don’t have one, a simple julienne peeler works wonderfully, or you can even use a standard vegetable peeler to create wide, flat “pappardelle-style” zucchini ribbons. All are great!
• Don’t skip the lemon juice at the end. I know it might seem odd, but a tiny splash of fresh lemon juice right before serving is a game-changer. It doesn’t make the soup taste lemony; it just wakes up all the other flavors and adds a layer of brightness that is truly magical.
• To salt or not to salt? Because broths vary so much in salt content, it’s crucial to season in stages. We’ll add a little at the beginning when sautéing the veggies, but the final seasoning should happen after the chicken is cooked and shredded, and definitely after you’ve added the zoodles.

How to Make Chicken Zoodle Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty, grainy bread — Perfect for dipping into that savory broth and scooping up every last bit of vegetable and chicken. The contrast between the crunchy crust and the soft soup is just heavenly.
• A simple, crisp side salad with a lemony vinaigrette — The freshness of the salad provides a lovely, light counterpoint to the warm, comforting soup, making the meal feel even more balanced and complete.

Drinks

• A crisp, unoaked Chardonnay or Sauvignon Blanc — The bright acidity in these wines cuts through the richness of the broth beautifully and complements the herbal notes from the thyme and parsley.
• A glass of sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles are refreshing and the lemon echo the bright note we added at the end of cooking.

Something Sweet

• A few delicate, buttery shortbread cookies — Their simplicity and slight sweetness are the perfect, gentle finish after a savory and satisfying bowl of soup.
• A small bowl of fresh berries with a dollop of Greek yogurt — Light, refreshing, and just sweet enough to feel like a treat without being overly indulgent.

Top Mistakes to Avoid

• Mistake: Overcooking the zucchini noodles. This is the number one error! If you let the zoodles boil for more than a few minutes, they’ll turn mushy and watery, diluting your soup. Add them at the very end, just to heat through.
• Mistake: Skipping the step of salting in stages. If you dump all the salt in at the beginning, you risk ending up with an overly salty soup, especially after the broth reduces. Season lightly as you go, and do a final taste at the end.
• Mistake: Using a weak, bland broth. The broth is the soul of this soup. A watery, tasteless broth will result in a disappointing soup. Spend a little extra on a good-quality, flavorful chicken broth—it makes all the difference.
• Mistake: Not patting the zoodles dry. Zucchini contains a lot of water. If you don’t blot them with a paper towel before adding, you’re adding unnecessary water to your soup, which can thin out the broth.

Expert Tips

• Tip: Make it ahead! You can absolutely make the soup base (through Step 4, with the shredded chicken returned to the pot) up to 2 days in advance. Store it in the fridge, and when you’re ready to serve, just reheat it, then add the fresh zoodles and parsley. This is a fantastic weekday time-saver.
• Tip: Boost the umami. For an even deeper, richer flavor, try adding a Parmesan cheese rind to the pot along with the broth. Let it simmer away and remove it before serving. It adds a wonderful savory depth that is just incredible.
• Tip: Get creative with herbs. While thyme and parsley are classics, don’t be afraid to experiment. A sprig of fresh rosemary or a sprinkle of fresh dill added at the end can create a whole new flavor profile.
• Tip: For a clearer broth. If you want a super-clear, restaurant-quality broth, you can strain the soup after removing the chicken. Simply pour the broth through a fine-mesh sieve over the shredded chicken and vegetables. It’s an extra step, but it gives a very polished result.

FAQs

Can I freeze Chicken Zoodle Soup?
I don’t recommend freezing the complete soup with the zucchini noodles. Zucchini has a very high water content, and when frozen and thawed, the zoodles will become extremely mushy and release a lot of water, creating a soupy, unappetizing texture. However, you can freeze the soup base! Prepare the recipe up to the point where the chicken is shredded and returned to the broth (before adding the zoodles). Let it cool completely, then freeze for up to 3 months. When ready to eat, thaw, reheat, and then add fresh zoodles right before serving.

My soup turned out a bit watery. How can I thicken it?
This can happen if the zoodles release more water than expected. The easiest fix is to create a quick slurry. Mix a tablespoon of arrowroot powder or cornstarch with two tablespoons of cold water until smooth. Stir this mixture into the simmering soup (before adding the zoodles) and cook for a minute until it thickens slightly. Alternatively, you can mash a few of the cooked carrot pieces against the side of the pot with a fork—this will naturally thicken the broth a little.

Can I use other vegetables in this soup?
Absolutely! This recipe is very adaptable. Feel free to add a handful of fresh spinach or kale in the last 2 minutes of cooking. You could also add some sliced mushrooms and sauté them with the initial vegetables, or throw in a cup of frozen peas along with the zucchini noodles. It’s a great clean-out-the-fridge meal.

Is there a way to make this soup in a slow cooker?
Yes, you can! Sauté the onions, carrots, and celery as in Step 2 to develop their flavor. Then, transfer them to the slow cooker along with the raw chicken, broth, bay leaves, and thyme. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Shred the chicken, then add the fresh zoodles and parsley, and let it sit for 5-10 minutes on HIGH just to warm the zoodles through.

Can I use store-bought pre-spiralized zucchini?
You can, but be extra careful with the cooking time. Pre-spiralized zucchini is often packed with a lot of moisture. Be sure to drain it well and pat it very dry with paper towels. When adding it to the soup, you may even want to reduce the time to just 1-2 minutes, as it can be more delicate than freshly spiralized zoodles.