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- 2 medium zucchinis, spiralized into noodles (zoodles) - 1 pound boneless, skinless chicken breast, diced - 4 cups low-sodium chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 carrots, sliced - 1 celery stalk, diced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main ingredients in Chicken Zoodle Soup are simple yet full of flavor. Zucchini noodles replace regular pasta and bring a light crunch. You can use boneless, skinless chicken breast for protein. This keeps the soup lean and healthy. The chicken broth gives the soup depth. It is wise to use low-sodium broth for better control over salt levels. Onions, garlic, carrots, and celery add rich flavors and nutrients. Thyme and oregano round out the taste. Olive oil helps sauté the veggies, making them tender and tasty. Lastly, don’t forget salt and pepper to season. Fresh parsley adds a pop of color and freshness when served. - Additional herbs and spices - Protein alternatives - Garnishes for added flavor You can customize your Chicken Zoodle Soup with optional ingredients. Adding herbs like basil or rosemary can take it to the next level. If you want a different protein, try turkey or tofu. These options keep it healthy and fun. Garnishes can enhance the soup’s taste and look. A sprinkle of grated cheese or a dash of lemon juice adds zing. You can make this soup your own. Each addition can bring new flavors and excitement. Check out the Full Recipe for more ideas! To start, we need to prepare our zucchini. Take two medium zucchinis and wash them well. Cut off both ends and use a spiralizer to create long, noodle-like strands. This will give you the best zoodles. If you don’t have a spiralizer, you can use a julienne peeler or a box grater. Next, let’s prep the chicken and vegetables. For the chicken, use one pound of boneless, skinless breast. Dice it into small, bite-sized pieces. This helps it cook evenly. Chop one medium onion finely. Mince two garlic cloves and slice two carrots. Finally, dice one celery stalk. Now, let's get cooking. In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, sliced carrots, and diced celery. Sauté these for about 5 to 7 minutes. You want the veggies to be tender and the onions to look clear. Once that’s done, stir in your diced chicken, along with one teaspoon of dried thyme, one teaspoon of dried oregano, salt, and pepper. Cook this mixture for another 5 to 7 minutes. Make sure the chicken is no longer pink. Next, pour in four cups of low-sodium chicken broth. Bring it to a boil. After it starts boiling, reduce the heat and let it simmer for 10 minutes. This helps all the flavors blend together. After simmering, add your spiralized zucchini noodles to the pot. Cook for an additional 3 to 5 minutes. You want the zoodles to be tender but not mushy. Taste the soup and adjust the seasoning. Add more salt or pepper if you like. To serve the soup, ladle it into bowls while it's hot. I love to garnish with fresh chopped parsley for a pop of color and flavor. This soup pairs well with crusty bread or a simple green salad for a complete meal. Enjoy your tasty Chicken Zoodle Soup! If you need the full recipe, check the section above. To make your Chicken Zoodle Soup shine, focus on your cooking methods. Start with sautéing the onion, garlic, carrots, and celery. This adds depth to the soup. Cook them until soft, around 5 to 7 minutes. Next, add your chicken. Ensure it cooks through, turning white and firm. Adjusting flavors can make a big difference. If you like it spicy, add red pepper flakes. For a zestier taste, try a splash of lemon juice. Taste the soup before serving. This way, you can tweak the salt and pepper to fit your liking. Zucchini noodles, or zoodles, hold many health benefits. They are low in calories and high in vitamins. A cup of zoodles has less than 20 calories. This makes them a great choice for those watching their weight. Choosing zoodles over regular pasta has more perks. Zoodles have more fiber, which helps digestion. They also contain antioxidants, which are good for your body. Plus, they cook quickly, making your meal prep easier. Enjoying zoodles means you can savor a tasty dish while staying healthy. {{image_2}} You can easily switch up the protein in chicken zoodle soup. If you want a lighter option, use turkey instead of chicken. Ground turkey works great and cooks fast. For a plant-based choice, try tofu. Firm tofu adds texture and absorbs flavors well. If you want a vegan soup, skip the meat and use vegetable broth. Add chickpeas or lentils for protein. These swaps make the soup hearty and filling without meat. To make your soup more exciting, add spices and herbs. A dash of cayenne pepper adds heat. Try using fresh herbs like basil or cilantro for a fresh twist. These flavors can brighten the dish. You can also add other veggies for more nutrition. Bell peppers, spinach, or green beans mix well in the soup. Just chop them and toss them in when you add the zoodles. This will create a colorful and healthy bowl of soup. For the full recipe, check the section above. To keep your Chicken Zoodle Soup fresh, store it in an airtight container. Make sure it cools down before sealing it. This helps keep the flavors intact. You should eat the leftovers within three to four days for the best taste. If you notice any off smells or colors, it’s best to discard it. If you want to save your soup for later, freezing is a great option. First, let it cool completely. Then, pour it into freezer-safe containers, leaving some space at the top. This allows for expansion as the soup freezes. When you’re ready to eat it, thaw it in the fridge overnight. To reheat, warm it slowly on the stove or in the microwave. Avoid boiling to keep the zoodles from getting mushy. Enjoy your warm and tasty Chicken Zoodle Soup later! You can find the Full Recipe for more details. Can I use regular noodles instead of zoodles? Yes, you can use regular noodles. However, zoodles are lower in carbs and calories. They add a fresh taste and texture to the soup. If you prefer pasta, use whole grain or gluten-free options for a healthy twist. How long does Chicken Zoodle Soup last in the fridge? Chicken Zoodle Soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and prevents any unwanted smells. Can I make this soup in advance? Yes, you can make this soup ahead of time. It tastes great as leftovers, too. Just keep the zoodles separate if you make it in advance. Add them just before serving to keep them from getting mushy. What can I substitute for chicken broth? You can use vegetable broth for a lighter flavor. Bone broth adds depth and nutrients. Water is another option, but it may lack flavor. Always season it well to make up for any lost taste. Chicken Zoodle Soup is a tasty, healthy dish that's easy to make. We covered the main ingredients, preparation steps, and cooking tips. You can customize this soup with different proteins and flavors. It’s perfect for lunch or dinner, and fits well into a healthy diet. Remember to store leftovers properly to enjoy later. With these tips and ideas, you can create a warm bowl of soup that suits your taste. Enjoy making your Chicken Zoodle Soup your way!

Chicken Zoodle Soup

Looking for a delicious way to enjoy a healthy meal? Try this Chicken Zoodle Soup recipe that's perfect for any day of the week! With fresh vegetables and spiralized zucchini noodles, this comforting dish is both nourishing and satisfying. Easy to make in just 35 minutes, it's great for meal prep or a quick dinner. Click through to discover how to whip up this tasty Chicken Zoodle Soup that everyone will love!
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Ingredients
  

2 medium zucchinis, spiralized into noodles (zoodles)

1 pound boneless, skinless chicken breast, diced

4 cups low-sodium chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 carrots, sliced

1 celery stalk, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.

      Stir in the diced chicken breast, thyme, oregano, salt, and pepper. Cook for another 5-7 minutes, until the chicken is no longer pink.

        Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat and let it simmer for 10 minutes.

          Add the spiralized zucchini noodles to the pot and cook for an additional 3-5 minutes, or until the zoodles are tender.

            Taste and adjust seasoning as needed, adding more salt or pepper as desired.

              Serve hot, garnished with fresh parsley.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4