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Zucchini Noodle Chicken Soup

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 this comfort food favorite.
5 from 2 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 2 servings


  • 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


  • 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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