Chicken Zoodle Soup

Prep Time:
25 mins
Total Time:
55 mins

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.


  • 4 cups low-sodium chicken broth

  • 1 pound boneless, skinless chicken breasts

  • 2 stalks celery, thinly sliced

  • 2 carrots, peeled and thinly sliced

  • 1 small onion, finely diced

  • Kosher salt and freshly ground pepper

  • 2 medium zucchini (1 pound), trimmed and cut into thin noodles (about 5 cups)

  • ¼ cup chopped fresh dill

  • Extra-virgin olive oil, for drizzling

  • Lemon wedges, for serving


  1. In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.

  2. Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces.

  3. Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon.

    chicken voodle soup
    Armando Rafael

Cook's Notes

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

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