Chicken Zoodle Soup

SOUP'S ON! Chicken zoodle soup, that is. This recipe is perfection: light, full of flavor, and keeps well for at least three days. It's a wonderful go-to when you want something warm and filling, but don't necessarily want to blow your caloric load on pasta. A few chef's notes: I didn't have dried rosemary, so I used fresh throughout the recipe. I think I'd grab some dried next time, though. Also, the recipe only calls for cooking the chicken on either side for 2-3 minutes, then adding it to the broth for an additional 5 minutes. That didn't seem like enough time to me, so I actually threw it in the oven at 300º while I chopped vegetables to make sure it was cooked all the way through. I then added it to the broth like the recipe calls for, and it turned out great. Just a thought! Other than that, PERFECTION!


Chicken Zoodle Soup by Damn Delicious


  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig rosemary
  • 2 tablespoons chopped fresh parsley leaves


  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  4. Serve immediately, garnished with rosemary and parsley, if desired.