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Looking for a super simple and delicious soup that will not only comfort you through that never-ending cold, but also warm you to your toes during the cold winter months? Then try my Lemon Chicken Zoodle Soup!
This soup is packed full of hearty vegetables, is a breeze to make, and all comes together in one pot. What could be better than that after a long day or when you’re down and out with a cold??
LEMON CHICKEN ZOODLE SOUP
This classic, comforting homemade soup is loaded with tender chunks of shredded chicken, vegetables, and spiralized zucchini in replacement of egg noodles – all in boldly flavored chicken stock. I guarantee you will never go back to the canned soup again!
If you’ve tried my Instant Pot Chicken Noodle Soup, then you’re going to love this Lemon Chicken Zoodle Soup recipe! The same delicious flavors that can be found in my Chicken Noodle Soup, but kicked up a notch with some extra lemony flavor, as well as knocked down a notch on carbs with the replacement of egg noodles for zoodles. Because we all need a carb check from time to time, do we not? I know I do.
INGREDIENTS NEEDED FOR THIS LEMON CHICKEN ZOODLE SOUP:
Full recipe with directions can be found via the printable recipe card below! Simply scroll down and tap print or even save it to Pinterest!
- Boneless, skinless chicken breast
- Olive oil
- Vegetables: carrots, celery, onion, garlic, baby spinach, and leeks
- Chicken Stock: No Salt Added
- Dried herbs: thyme, oregano, parsley, bay leaf, rosemary
- Salt and pepper – to taste, adjust when using NSA broth/stock versus regular
- Zucchini (or store bought spiralized zucchini)
- 1 whole lemon
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COOKING TIPS & TOOLS:
- You can substitute the chicken stock for chicken broth or vegetable broth. Stock will have a richer, more profound flavor, though.
- Out of olive oil? Substitute with butter.
- Already have cooked chicken on hand? Simple skip the cooking steps for the chicken and add it to the pot at the end to warm.
- Any of the vegetables can be swapped out for the vegetables you prefer. Get creative! Use mushrooms, bell peppers, peas, etc.
- This soup will keep for 5-7 days in an airtight container in the refrigerator or 5-6 months in a sealed storage container in the freezer. I do recommend adding the spiralized zucchini when you’re ready to re-heat.
- SODIUM: I prefer to buy and use unsalted broths and stocks so that I can control the amount of sodium that is not only in a recipe, but in my diet. If using regular stock or broth, consider lowering the amount of salt used while cooking. Add according to your taste preference and dietary needs. If using no salt added or low-sodium broth or stock, increase the amount of salt, if needed and to taste.
- SPIRALIZED ZUCCHINI: If you’re looking to skip the hassle of creating the zoodles for this dish, you can buy pre-spiralized zucchini in the produce section cooler. I have bought and tried it at convenience, but I much prefer to spiralize it myself to ensure optimum freshness with my soup. There are a lot of different spiralizers out there, but I have and will always stick to this 5-Blade Vegetable Slicer!
- When cooking the zoodles, keep in mind that they will cook quickly. If you cook them for too long they will get mushy. You want partially tender zoodles as your end product. As the zoodles sit in the heated broth/pan, or even when the dish it reheated, they will continue to soften.
MORE COMFORTING SOUPS TO TRY!
- Thai Red Curry Chicken Zoodle Soup
- Easy One Pot Broccoli Cheddar Soup
- Easy One Pot White Chicken Chili
- Homemade Italian Bread Bowls
- One Pot Sausage Tortellini Tomato Soup
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Lemon Chicken Zoodle Soup
This Lemon Chicken Zoodle Soup is the perfect soup if you're trying to fight a never ending cold or if you're simply looking for a comforting, healthy soup that will warm you to your toes!
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Servings: 12 cups
Calories: 141kcal
Ingredients:
Chicken:
- 1 1/2 pounds boneless, skinless chicken breast
- salt and pepper, (to taste)
Vegetables:
- 2 tablespoons olive oil
- 3 stalks celery, (sliced)
- 4 medium carrots, (peeled and sliced)
- 1 medium yellow onion, (diced)
- 1 medium leek, (chopped)
- 4 cloves garlic, (minced)
- 2 cups baby spinach, (chopped)
- 4 medium zucchinis, (spiralized*)
Stock and Flavoring:
- 8 cups no salt added chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1 bay leaf
- 1 lemon
Instructions:
- Place a large soup pot over medium-high heat with the olive oil. Once heated, add the celery, carrots, onions and leeks. Cook 4-5 minutes or until the vegetables are tender, stirring occassionally.
- Add the minced garlic and saute for 1 minute. Stir well.
- Pour in the chicken stock. Using a wooden spoon, scrape along the bottom of the pan to remove any brown bits from sauteeing. Season the chicken with salt and pepper (to taste) and add it to the pot along with the seasonings. Stir to mix well.
- Reduce the heat to medium-low and cook for 10 minutes, or until the chicken is cooked through. The internal temperature should read 165 degrees F using an instant read meat thermometer.
- Remove the chicken from the pot to a cutting board or plate. Increase the temperature to medium-high. Add in the spiralzied zucchini and cook for 3-4 minutes or until the zoodles have softened slightly. Check at 3 minutes, lowert the tempature to low, and then add the spinach.
- As the zoodles are cooking, shred the chicken using two forks.
- Return the chicken to the pot, squeeze in 1/2 to 1 full lemon -depending on your taste preference. Remove the bay leaf, season with additional salt and pepper, if needed and to taste. Give the pot a good stir.
- Serve warm, garnished with parsley or rosemary and a lemon wedge for extra lemony flavor!
Notes:
*SPIRALIZED ZUCCHINI: You can buy pre-spiralized zucchini, but I prefer to spiraling it myself at home as I prefer the zoodles to be as fresh as possible. There are a lot of spiralizers out there, but I prefer this 5-Blade Vegetable Slicer best!
- You can substitute the chicken stock for chicken broth or vegetable broth. Stock will have a richer, more profound flavor, though.
- Out of olive oil? Substitute with butter.
- Already have cooked chicken on hand? Simple skip the cooking steps for the chicken and add it to the pot at the end to warm.
- Any of the vegetables can be swapped out for the vegetables you prefer. Get creative! Use mushrooms, bell peppers, peas, etc.
- This soup will keep for 5-7 days in an airtight container in the refrigerator or 5-6 months in a sealed storage container in the freezer. I do recommend adding the spiralized zucchini when you're ready to re-heat.
- SODIUM: I prefer to buy and use unsalted broths and stocks so that I can control the amount of sodium that is not only in a recipe, but in my diet. If using regular stock or broth, consider lowering the amount of salt used while cooking. Add according to your taste preference and dietary needs. If using no salt added or low-sodium broth or stock, increase the amount of salt, if needed and to taste.
- When cooking the zoodles, keep in mind that they will cook quickly. If you cook them for too long they will get mushy. You want partially tender zoodles as your end product. As the zoodles sit in the heated broth/pan, or even when the dish it reheated, they will continue to soften.
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NUTRITION:
Serving:1cup || Calories:141kcal || Carbohydrates:8g || Protein:17g || Fat:5g || Saturated Fat:1g || Polyunsaturated Fat:0g || Monounsaturated Fat:0g || Trans Fat:0g || Cholesterol:36mg || Sodium:386mg || Potassium:789mg || Fiber:2g || Sugar:4g || Vitamin A:4182IU || Vitamin C:22mg || Calcium:44mg || Iron:1mg
Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂
