Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Zoodle Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 19, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Servings: 6 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. Ingredients 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 Directions In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper. 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. 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. Armando Rafael Cook's Notes Cut long noodles into 6-inch lengths for easier slurping. Print