Description

This lighter, nutrient-packed take on classic chicken noodle soup swaps pasta for zucchini spirals for a low-carb, gluten-free bowl of comfort. The guide covers ingredients, easy steps, expert tips, and FAQs for a refreshing homemade soup.

Ingredients

Scale

2 boneless skinless chicken breasts (about 1 lb)

1 tbsp olive oil

1 medium yellow onion, chopped

3 garlic cloves, minced

2 carrots, sliced

2 celery stalks, diced

6 cups low sodium chicken broth

1 bay leaf

1 tsp fresh or dried thyme

3 medium zucchini, spiralized into zoodles

1 tbsp lemon juice

Salt and pepper to taste

2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat and sauté onion, garlic, carrots, and celery for 5–6 minutes until softened.

2. Add chicken breasts, chicken broth, bay leaf, and thyme; bring to a gentle boil, then reduce heat and simmer covered for 15–20 minutes.

3. Remove chicken, shred with two forks, and return shredded chicken to the pot.

4. Stir in lemon juice and season with salt and pepper to taste.

5. Add zucchini noodles and cook for 2–3 minutes until tender-crisp, taking care not to overcook.

6. Remove bay leaf, ladle soup into bowls, and garnish with fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: soup
Method: simmering
Cuisine: american

Nutrition

Serving Size: 1 bowl
Calories: 200
Sugar: 3
Sodium: 600
Fat: 8
Saturated Fat: 2
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 10
Fiber: 3
Protein: 25
Cholesterol: 70

Keywords: comforting chicken zoodle soup, homemade soup recipe, healthy soup, low carb soup, easy soup recipes, chicken zoodle soup, gluten-free soup