Zoodle Soup!

chicken zoodle soup

In my quest to eat better, and count those calories, I’ve jumped on the zoodle (zucchini noodle) bandwagon. If you have a Spiralizer like the one I shared here, it makes life so much easier than using a manual one. Or, you can be lazy like me and discover that your local grocery chain (Real Canadian Superstore) does it for you! It’s not as cost-effective as doing it yourself but I find that if I have zoodles ready in the fridge, I’m more likely to use it (which also means I should just prep zoodles on my own ahead of time instead of when I decide I want them this very minute!)

I typically only eat zoodles with spaghetti sauce or with some oil and parm, but a few weeks ago my  youngest and I were both sick with a cold so I took the opportunity to make zoodle soup! No, there’s no way my Kindergartener was tricked into thinking the zoodles were actual noodles, but she ate it happily (as did I!)


Zoodle Soup!
  • ½ cup diced red onion
  • 2 celery stalks, diced
  • 3 carrots, diced
  • 2 garlic cloves, minced
  • 1 small pinch of red pepper flakes
  • 3 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 3 teaspoons fresh oregano (or 1 teaspoon dried oregano)
  • 4 boneless, skinless, chicken thighs
  • 2 bay leaves
  • 6 cups chicken broth, low-sodium (I used 2 cartons of Campbell's Chicken Broth, which is more than 6 cups, but I didn't want to waste what was left in the opened carton)
  • 2 cups water
  • 3 medium zucchinis (or one package of zoodles from the grocery store)
  1. Place a large soup pot over medium heat and add in the onions, celery, garlic and red pepper flakes. Cook for 3-5 minutes.
  2. Add in thyme and oregano and cook for another 1 minute, stirring frequently.
  3. Place in the chicken thighs and bay leaf and pour in the chicken broth, water and cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes.
  4. Next, shred the chicken and set aside (you'll need to make a process of removing chicken, shred, next piece, shred.) Remove the bay leaves at the same time (discard them).
  5. Add the shredded chicken back to the pot along with the zucchini noodles. You can either spiralize your noodles at home if you have a spiralizer or some grocery chains now sell them already done for you!
  6. Cook for 5 minutes or until zucchini is cooked to your preference. I like mine to still have a little crunch but some people prefer a really noodle-y (totally a word) consistency.


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