Healthy Recipes | Chicken Zoodle Soup

You have all your veggies in one pot, simmering away in all of it’s glory, swapping out traditional noodles for spiralized zucchini noodles (AKA zoodles), and then adding in a squeeze of lemon juice for that hint of refreshing goodness.

Thai Chicken Zoodle Soup is a creamy, curry based soup packed with vegetables and flavor! Zucchini noodles mimic a “ramen” style soup that you and your family will fall in love with. This simple recipe can be made in the Instant Pot or Stovetop for ultimate ease! Grain-Free, Dairy-Free, and Whole30 approved.

Grab your spoons and favorite soup bowls, friends! I have quite a treat for you. Not only are you getting the recipe for this gloriously delicious and easy to make soup, BUT I’ve teamed up with 4 of my healthy blogging friends to give you a total of 5 NEW recipes for January! All Whole30 compliant and comforting to your bodies.

Definitely excited that my first recipe of 2019 is this Thai Chicken Zoodle Soup. You guys are seriously in for a BIG treat. It’s a new family favorite! So many veggies, and a creamy curry broth that is incredibly delicious and comforting.

Chicken Zoodle Soup

yield: 6 Servings

prep time: 15 Minutes

cook time: 15 Minutes

total time: 30 Minutes

Ingredients:

• 1 bay leaf
• 1 pound (3 medium-sized) zucchini, spiralized*
• 2 tablespoons freshly squeezed lemon juice
• 1 sprig fresh rosemary
• 2 tablespoons chopped fresh parsley leaves
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 4 cups chicken stock
• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced

Instructions:

1. First, Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Second, Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
3. Next, Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
4. Serve immediately, garnished with rosemary and parsley, if desired.

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