Chicken Zoodle Soup

12 cups
1 hr

This chicken zoodle soup recipe is a gluten-free soup recipe twist on a comfort food classic. It’s the perfect way to add in an extra serving of vegetables in a tasty way for beginners. Zoodles are zucchini noodles and are a tasty way to add more veggies to your diet.

I love having soothing soup on hand for those reasons. I swear it makes the world of difference during the winter months when the cold and flu season crushes my household.

How to make zoodles

To make zoodles (aka zucchini noodles) you need a spiralizer. You can find attachments for food processors, stand mixers, or handheld options.

If you’re using homemade bone broth, keep in mind the flavor of chicken will affect your soup. An example is I used this Southwestern Roast Chicken recipe and turned that into this bone broth.

So my soup had a little southwestern feel to it. Play around with it and see what you can come up with.

Recipe details
  • 12  cups
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
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  • 2 tbsp avocado oil
  • 1 onion diced
  • 2 celery stalks diced
  • 2 large carrots peeled and cut into half moons
  • 2 large garlic cloves minced
  • 8 cups homemade bone broth or chicken broth
  • 1-2 cups cooked chicken
  • 1 tbsp chicken base I use Better Than Boullion
  • 2 bay leaves
  • 1 Rosemary sprig
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 tsp thyme
  • 1 large zucchini spiralized

In a large stockpot over medium heat, heat up the olive oil. Add the onion, carrot, and celery and saute for 4-5 minutes.
Add the garlic and stir until fragrant, about one minute.
Add the rest of the ingredients, except for the zucchini, bring to a boil, cover and turn to a simmer. Let it simmer for 30-40 minutes.
Add the zucchini noodles and let it cook through for 4-5 minutes.
Randa Nutrition
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