Chicken Zoodle Soup Recipes

CHICKEN ZOODLE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.
• Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
• Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

CHICKEN ZOODLE SOUP

Steps:

• Heat the olive oil in a large dutch oven or stock pot over medium heat.
• Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.
• Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.
• Spiralize the zucchini to make zucchini noodles and add them to the pot.
• Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you'd like.
• Taste and add additional seasoning as desired.
• Serve hot.

CHICKEN ZOODLE PHO

Steps:

• Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
• Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
• Cut zucchini into thin noodles using a spiralizer.
• Divide soup among 6 serving bowls. Top with zucchini noodles.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

CHICKEN ZOODLE SOUP

Steps:

• In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.
• Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces.
• Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon.