Chicken Zoodle Soup

This is the best comfort food! Make your own broth if you want a richer flavor, but if you’re short on time, you can certainly use boxed broth and throw in some chicken that’s already cooked. Alternatively, you could throw in some chicken breasts or thighs and cook them with soup ingredients, boxed broth, and shred it up at the end when the veggies and chicken are cooked through.

Chicken Zoodle Soup

  • Servings: 6 to 8
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4 lbs whole chicken (or whole chicken cut up), rinsed

2 carrots

2 celery ribs, plus a handful of leaves

1/2 onion

about 4 sprigs of thyme

salt and pepper

water to cover chicken


1/2 onion, thinly sliced

4 carrots, sliced

4 celery ribs, sliced

1-2 russet potatoes, peeled and diced

salt and pepper to taste

2-3 sprigs of thyme, leaves removed from stem

2 bay leaves

6-10 zucchinis (depending on how large), made into zoodles

Toppings: romano cheese, parsley, green onions, etc.



In a 7 or 8 quart soup pot, add the chicken and all of the ingredients for the broth. Fill with water so that it covers chicken and leaves a few inches of room at the top. Bring to a boil for about 15-20 minutes to get it going. Then bring down to a simmer for about 1.5 hours until chicken is cooked through and can easily be removed from bones.

Remove chicken from broth, place on cutting board or in bowl, and let cool before pulling chicken from bones. Strain remaining broth into a large bowl and put the broth back into the soup pot. You can save the carrots and celery and cut them up to put in the soup.


Add chicken to broth, you can shred with fingers or cut it up. Add the rest of the ingredients to the strained broth in the soup pot except for the zoodles. Let simmer for about 3 hours until veggies are soft. The last 30 minutes before serving, add the zoodles so they cook through. Top with Romano cheese if you’d like!


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