Craving a comforting bowl of chicken noodle soup but want a lighter option? This Spiralized Zucchini Chicken Noodle Soup is a fresh twist on a classic, perfect for a healthy chicken noodle soup recipes rotation. You’ll love how easy it is to make and how much flavor it packs!
Key Ingredients & Substitutions
- Chicken Breast: You can use pre-cooked rotisserie chicken for a quicker meal.
- Zucchini: Essential for the “noodles.” Yellow squash also works.
- Chicken Broth: Low-sodium is a great choice. Vegetable broth can be used for a different flavor profile.
- Carrots & Celery: The classic aromatics. You can add other veggies like spinach or bell peppers.
- Herbs: Fresh dill or parsley brightens the flavor. Dried herbs work too, use less.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and thinly sliced
- 2 celery stalks, thinly sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 2 medium zucchini, spiralized into “noodles”
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh dill or parsley, chopped (for garnish)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per Serving: Approximately 250-300
- Tools Needed: Large pot or Dutch oven, spiralizer
Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften.
2. Add Garlic and Broth
Stir in the minced garlic and cook for another minute until fragrant. Pour in the chicken broth and bring the mixture to a simmer.
3. Combine with Chicken and Seasonings
Add the cooked chicken, dried thyme, and black pepper to the simmering broth. Let it cook for 5-7 minutes, allowing the flavors to meld. Taste and add salt as needed.
4. Introduce Zucchini Noodles
Just before serving, add the spiralized zucchini noodles to the pot. Cook for only 1-2 minutes until they are slightly tender but still have a bite. Overcooking will make them mushy.
5. Garnish and Serve
Remove the soup from the heat. Stir in the fresh dill or parsley. Ladle the Spiralized Zucchini Chicken Noodle Soup into bowls and serve immediately.
Variation Ideas
- Add a squeeze of fresh lemon juice at the end for extra brightness.
- Include a dash of red pepper flakes for a subtle kick.
- Stir in a handful of fresh spinach during the last minute of cooking.
- Top with a sprinkle of nutritional yeast for a cheesy flavor.
Storage Instructions
Store leftover Spiralized Zucchini Chicken Noodle Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The zucchini noodles may soften further upon reheating, so consider adding fresh zucchini if you prefer more texture.
Frequently Asked Questions (FAQ)
Q: Can I use frozen zucchini noodles?
A: Yes, you can use frozen spiralized zucchini. Add them directly to the soup from frozen, but cook for only 1-2 minutes.
Q: What if I don’t have a spiralizer?
A: You can use a vegetable peeler to create wide zucchini ribbons or simply chop the zucchini into small pieces.
Q: Can I prepare this soup ahead of time?
A: You can prepare the broth and chicken mixture ahead of time. Add the zucchini noodles just before serving to prevent them from becoming too soft.
Q: Is this recipe gluten-free?
A: Yes, this Spiralized Zucchini Chicken Noodle Soup is naturally gluten-free as it uses zucchini instead of traditional wheat noodles.
Q: How can I make this soup heartier?
A: For a heartier meal, you can add a can of drained cannellini beans or some diced potatoes along with the carrots and celery.
Q: Can I add other vegetables to this healthy chicken noodle soup recipe?
A: Absolutely! Feel free to add green beans, bell peppers, or even mushrooms for more vegetable variety.