Chicken Zoodle Soup Recipe

Name: Chicken Zoodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 sweet onion, diced; 3 stalks celery, diced; 1 red bell pepper, diced; 1 garlic clove, minced; 6 cups chicken stock; 2 cups shredded cooked chicken; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1 teaspoon salt; 1 teaspoon ground pepper; 4 large zucchini

Servings: persons

2 tablespoons olive oil
1/2 sweet onion, diced
3 stalks celery, diced
1 red bell pepper, diced
1 garlic clove, minced
6 cups chicken stock
2 cups shredded cooked chicken
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground pepper
4 large zucchini

1
Heat the olive oil in a large dutch oven or stock pot over medium heat.
2
Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.
3
Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.
4
Spiralize the zucchini to make zucchini noodles and add them to the pot.
5
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.
6
Taste and add additional seasoning as desired.
7
Serve hot.

939

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 sweet onion, diced, 3 stalks celery, diced, 1 red bell pepper, diced, and more.

Yes, Chicken Zoodle Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Zoodle Soup

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