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Chicken Zoodle Soup

Recipe photo courtesy of Armando Rafael

Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too.

Source: Martha Stewart Living, September 2017
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Cut long noodles into 6-inch lengths for easier slurping.

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5
  • mh_g12
    15 AUG, 2018
    I didn't have any celery, and have a family member who doesn't like it, so I added a bit of celery seed instead. This soup is great! I also made it a bit thicker - only 4 cups total of fluid (broth, no extra water). The one thing I wish I knew was the nutrition for this - the calorie and carb count would be really helpful as I have a diabetic family member.
    Reply
  • kathrynsan7684923
    29 JAN, 2018
    This soup was easy to make and has become a family favorite.
    Reply
  • gill1965
    11 OCT, 2017
    I added chilli flakes and nutmeg to zap it up a bit and shredded the chicken. Lovely Soup!
    Reply
    • patkarlson
      19 JAN, 2018
      Is it four cups of broth AND four cups of water?

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