Calling all spiralizer fans! Looking for the ultimate way to sneak extra veggies into your next meal? This quick and easy recipe for chicken noodle soup swaps the classic egg noodles for zucchini noodles and carrot noodles, which add color, flavor and crunch to a comfort food favorite.
And we have my friend Ali to thank for dreaming up this spiralized take (and hundreds of others!) on the classic soup. Ali is the founder of Inspiralized and the creator of The Inspiralizer, and she and I met at a blogging conference in Utah where we instantly bonded over our mutual passions for food and entrepreneurship.
Ali is also the author of Inspiralized (Clarkson Potter, 2015), which features this recipe for Zucchini Noodle Chicken Soup, plus Zucchini Noodle Manicotti, Carrot Enchilada Bake, Cauliflower Tabouleh Salad and many more creative veggie-packed recipes!
Read on for this quick and healthy soup recipe and find more inspiration for inspiralized favorites with Skinny Shrimp Scampi with Zucchini Noodles, Sweet and Sour Cucumber Noodles and Zucchini Noodles with Turkey Bolognese.
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Ingredients
- 2 Tablespoons olive oil
- 1 1/2 large garlic cloves, minced
- 2 celery stalks, halved lengthwise and chopped
- 1/2 medium white onion, chopped
- 4 cups low-sodium chicken broth
- 4 thyme sprigs
- 1/2 teaspoon dried oregano
- 1 teaspoon chopped fresh parsley
- 2 cups shredded rotisserie chicken
- 1 large carrot, peeled and spiralized
- 1 large zucchini, spiralized
Instructions
- Heat the olive oil in a large saucepan set over medium heat. When the oil is shimmering, add the garlic, celery and onion. Season with salt and pepper and cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the vegetables begin to soften.
- Add the broth, thyme, oregano and parsley. Increase the heat to high and bring the soup to a boil, then reduce it to low and simmer for 5 minutes. Add the chicken and carrot noodles. Cook for about 5 minutes then add the zucchini noodles and cook an additional 1 to 2 minutes until all of the noodles have softened. Serve immediately.
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Nutrition
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Recipe from Inspiralized (Clarkson Potter, 2015). Reprinted with permission from author Ali Maffucci.
Absolutely love it! A new staple.
So thrilled you enjoyed the recipe, Samantha!
This soup is delicious! Thanks so much for this recipe!
Hello Kelly, Can this be frozen or how long can leftovers keep in the refrigerator?
Hi there! I have never tried freezing this so I’m not sure how the resulting texture of the noodles would be, but leftovers can definitely be kept in the fridge for up to 3 days.
Wow that machine looks out of this world, like literally it looks rather alien-like, but I so want to own one myself. I’ve always been clueless as to what to do with zucchini other than to saute it with minced garlic and a generous amount of olive oil but this recipe really has inspired me to do much more.
Thanks for sharing not only this recipe but the many more recipes it can possibly inspire, I can’t wait to try this soon (except, of course, it’ll take me a lot longer to get the zucchini strips without that lovely albeit alien-like machine). Thanks!
Thanks, Pamela! I also have a video that shows how to make zucchini noodles WITHOUT a spiralizer :) You can check it out here: https://www.justataste.com/video-make-zucchini-noodles-recipe/
I really need to invest in a spiralizer. I have a hand held one, but it’s only good for zucchini. I have been stalking Inspiralized! This soup looks so great with the different colored veggies.
Thanks so much, Jennifer!
Hi Kelly
I have just recently M joined your mailing list and am enjoying seeing these great recipes.
Can you tell me I’d tge Spiraliser is available in New Zealand? Or can it be ordered online?
Jacquie
Thanks so much for your readership, Jacqueline! You can definitely order a spiralizer online. Here’s a link: http://inspiralized.com/the-inspiralizer/
I made this last night for my family! It was delicious! They all raised an eyebrow when I told them I added zucchini noodles to their soup. My only complaint was I should have made a double batch! This recipe is definitely a keeper. Thank you!
So glad you enjoyed the recipe, Jen!
Could we get nutrition stats please!
Hi there! I am not a nutritionist so I am unable to provide nutritional info for my recipes, as I’d have to way to guarantee it’s 110% accurate (which is super important to me!).
Gorgeous!!!! Love the inspiralizer and Ali’s cookbook :)
Thanks so much, Laura!
Thank you for making this gorgeous recipe! We’re so happy you love the Inspiralizer as much as we do!