SERVES: 8 | PREP TIME: 10 minutes | COOK TIME: 30 minutes
Ingredients
2 quarts (2 L) chicken or vegetable broth
1 small onion, diced
2 carrots, peeled and sliced
3 stalks celery, diced
2 sprigs fresh thyme
1 small zucchini (about 10 ounces/280 grams), cut into “zoodles” (see Note below)
2 cups (480 ml) (300 grams) shredded, leftover Lemon Rosemary Roasted Chicken (see here)
coarse sea salt and freshly ground black pepper, to taste
Process
Bring the broth to a boil in a large stockpot and then reduce to a simmer. Add the onion, carrots, celery, and thyme to the pot, cover, and simmer for 15 to 20 minutes, or until the vegetables are tender. Add the zucchini noodles, shredded chicken, and salt and pepper to the pot and simmer for 5 to 10 more minutes. Turn off the heat and serve immediately.
Note: To make “zoodles,” use a julienne peeler to cut the zucchini into long noodle-like strands. You can also use a spiral slicer.
More Recipes You'll Love
Chicken zoodle soup swaps grain noodles for ribbons of zucchini in a thyme-scented broth loaded with shredded chicken. It is the bowl to make when a leftover roast chicken is waiting in the fridge. Fifteen minutes of simmering and a restorative dinner is on the table.
Pro Tips
- Add the zoodles only once the other vegetables are tender - zucchini needs just 5-10 minutes and turns to mush if it goes in early.
- Drop the thyme sprigs in whole and fish them out at the end; the stems carry the flavor but nobody wants to chew them.
- Shredded leftover Lemon Rosemary Roasted Chicken is already seasoned through, so it only needs to warm in the broth.
- Serve as soon as the zoodles are done - left standing they shed water and dilute the broth.
Frequently Asked Questions
Can I make this soup ahead?
Simmer the vegetables and chicken up to 3 days ahead and refrigerate; add the zoodles when you reheat so they stay firm.
Can I freeze chicken zoodle soup?
Freeze the soup without the zoodles - fresh zucchini goes watery after thawing. Spiralize and add them when you warm the soup.
What can I use instead of zucchini noodles?
Sweet potato or carrot ribbons work well, but add them with the root vegetables since they need the full simmer time.
Recipe Card
Ingredients
Method
- Bring the broth to a boil in a large stockpot and then reduce to a simmer.
- Add the onion, carrots, celery, and thyme to the pot, cover, and simmer for 15 to 20 minutes, or until the vegetables are tender.
- Add the zucchini noodles, shredded chicken, and salt and pepper to the pot and simmer for 5 to 10 more minutes.
- Turn off the heat and serve immediately. Note: To make “zoodles,” use a julienne peeler to cut the zucchini into long noodle-like strands. You can also use a spiral slicer.
