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Chicken Zoodle Soup

garlic and onions on a table next to a bowl of chicken soup and the pot it was served from

Chicken soup is a staple in our house. Serve this up on chilly nights or as a quick lunch.

Chicken soup is a staple in our house. Serve this up on chilly nights or as a quick lunch.

Yield 6 bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 2 tablespoons olive oil
  • ½ sweet onion, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 clove garlic, minced
  • 6 cups chicken stock
  • 2 cups shredded cooked chicken
  • ½ teaspoon dried oregano
  • ½ 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.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 160Total Fat: 5gCholesterol: 50mgSodium: 749mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 5gProtein: 19g

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