The weather here in Southern California has turned a bit colder (for us), and with that all I want is a big bowl of warmth. Soup has been a go to in our house for a couple of weeks now and finally I feel like I got this one down. It is packed with veggies, flavor, and protein! I hope you love it!

Chicken Zoodle Soup

Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 192 kcal

Ingredients
  

  • 1.5 Tbsp Olive Oil
  • 1.25 Cups Yellow Onion Diced
  • 3/4 Cups Carrots Peeled and Diced
  • 3/4 Cups Celery Diced
  • 2 Cloves Garlic Minced
  • 1 tsp Himalayan Salt
  • 7.5 Cups Chicken Broth
  • 1 Tbsp Fresh Thyme
  • 1 Tsp Dried Sage
  • 3 Cups Shredded Rotissere Chicken Or you can prepare 2 chicken breasts to shred.
  • 2 Cups Zucchini Noodles You can buy a 16 ounce package of zoodled Zucchini.

Optional Garnish

  • 4 Tsp Sriracha Divided (about 1 Tsp per serving if desired)
  • 1/4 Cup Fresh Parsley Chopped and divided for garnish (about 1 Tbsp per serving)

Instructions
 

  • Chope your onion, carrots, celery, and garlic.
  • In a large pot, heat olive oil over medium high heat
  • When hot, add the onion, carrot, celery, garlic, salt, and pepper stirring until veggies are just tender, about 5-7 minuets depending on the the size of your cut vegetables.
  • Pour in the broth, thyme, sage, and the shredded chicken. Bring to a boil then reduce heat to a simmer for about 10 minuets.
  • Add Zoodles and allow it to cook in soup for about 4 minuets.
  • Divide soup amongst 6 large bowls
  • Top with a drizzle of Sriracha.

Meal Prep Tips

  • For meal prep, don't add the zucchini noodles to the soup just yet. Store your soup in 4 seperate containers. Once you are ready to eat your serving, warm it up stove top, and once it is heated, add your zucchini noodles.

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