Chicken Zoodle Soup

$For a delicious Chicken Zoodle Soup, gather these items: - 2 medium zucchinis, spiralized into noodles - 1 pound boneless, skinless chicken breasts - 4 cups low-sodium chicken broth - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, sliced into rounds - 1 cup celery, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil - Fresh parsley, chopped (for garnish) You can replace fresh ingredients with pantry staples or frozen options. Here are some ideas: - Zucchini: Use spaghetti squash or any squash you like. - Chicken: Swap for rotisserie chicken or turkey for a twist. - Carrots: Baby carrots or frozen mixed veggies work well. - Celery: Bell peppers or green beans can add crunch. - Broth: Use vegetable broth for a vegetarian option. These swaps help when you’re low on fresh items or want to try something new. This Chicken Zoodle Soup is not just tasty; it’s healthy too! Here’s a simple breakdown: - Calories: About 250 per serving - Protein: 30 grams from chicken - Carbs: 15 grams mainly from veggies - Fat: 8 grams, mostly from olive oil - Fiber: 3 grams, thanks to zucchini and carrots This soup is low in calories but high in nutrients. It’s a great choice for a light meal or when you're feeling under the weather. Enjoying a bowl of this soup helps you stay full without extra calories. To start, gather your ingredients. You need: - 2 medium zucchinis, spiralized into noodles - 1 pound boneless, skinless chicken breasts - 4 cups low-sodium chicken broth - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, sliced into rounds - 1 cup celery, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 2 tablespoons extra-virgin olive oil - Fresh parsley, chopped (for garnish) Next, spiralize the zucchinis into zoodles. Set them aside for later. This step makes your soup light and fun! 1. First, heat the olive oil in a large pot over medium heat. 2. Add the diced onion and minced garlic. Sauté for about 3-4 minutes. You want them soft and fragrant. 3. Toss in the sliced carrots and celery. Stir occasionally for about 5 minutes. Let those veggies soften up! 4. Now, add the dried thyme, oregano, salt, and pepper. Stir well to mix the flavors. 5. Carefully pour in the chicken broth. Bring it to a rolling boil! 6. Once boiling, reduce the heat to a simmer. Add the chicken breasts. Cover the pot and let it simmer for 20 minutes. The chicken should cook through. 7. Remove the chicken from the pot. Use two forks to shred it into bite-sized pieces. 8. Return the shredded chicken back into the soup. 9. Stir in the zoodles. Let the soup simmer for 3-4 more minutes. You want the zoodles tender but still crunchy. 10. Taste your soup! Adjust the salt and pepper if needed. To shred chicken easily, wait for it to cool slightly after cooking. This makes it safer to handle. Use two forks: one to hold the chicken and the other to pull apart the meat. If you have a stand mixer, you can shred it quickly using the paddle attachment. Just be careful not to overdo it! Shredded chicken should be tender, not mushy. To cook zoodles just right, follow these simple steps. First, spiralize your zucchinis. Use a good spiralizer for even noodles. Next, heat a non-stick pan on medium heat. Add a little olive oil to the pan. Sauté the zoodles for about 2-3 minutes. You want them tender but still crisp. Overcooking makes them mushy. So, keep an eye on them! If you have leftover soup, store it properly. Let the soup cool down first. Then, pour it into an airtight container. Make sure to leave some space at the top. This helps prevent spills when freezing. You can keep it in the fridge for up to 3 days. For longer storage, freeze the soup. It stays fresh for about 2-3 months. Just remember to label it! To take your Chicken Zoodle Soup to the next level, use spices wisely. Dried thyme and oregano add great taste. You can also try adding a pinch of cayenne for heat. Fresh herbs like basil or cilantro can brighten the dish. Lemon zest gives a nice zing too. Always taste your soup before serving. Adjust the spices to match your preference. Enjoy your flavorful creation! {{image_4}} You can add more veggies to your chicken zoodle soup for extra flavor and nutrition. Consider using: - Bell peppers, diced - Spinach or kale, chopped - Mushrooms, sliced - Green beans, cut into small pieces - Peas, fresh or frozen These additions not only boost the soup's health value but also make it colorful. Just remember to chop the veggies into small pieces for even cooking. Add them during the sauté step, just like you do with the carrots and celery. If you're looking for protein alternatives, there are many options. Try: - Turkey breast instead of chicken - Tofu for a plant-based option - Shrimp for a seafood twist - Cooked beans like chickpeas for more fiber These swaps can change the flavor profile and keep the dish exciting. Adjust the cooking time based on the protein you choose. Always ensure your protein is fully cooked before serving. Choosing between low-sodium and regular broth can affect the taste and health of your soup. Low-sodium broth allows you to control the salt level better. This is great if you watch your sodium intake. Regular broth adds more salt but can enhance flavor. If you use regular broth, taste the soup before adding salt. Adjust according to your preference. Remember, balancing flavors is key to a delicious chicken zoodle soup. Want to try the full recipe? Check it out for all the details! You can freeze Chicken Zoodle Soup for later. First, let the soup cool down. Then, pour it into an airtight container. Leave some space at the top for expansion. If you want, you can freeze the broth and zoodles separately. This keeps the zoodles from getting mushy. In the fridge, Chicken Zoodle Soup lasts about three to four days. Store it in an airtight container. Make sure to check for any signs of spoilage before eating. To reheat your soup, pour it into a pot. Heat over medium until warm. Stir it often to keep it from sticking. If the zoodles look too soft, add a few fresh ones while reheating. You can also microwave it in a bowl. Heat in one-minute intervals, stirring in between. For the best taste, eat the soup fresh. But knowing how to store it well makes meal prep easy! For the full recipe, check the section above. Yes, you can. Just add all the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken when it's done. Add zoodles in the last 30 minutes. This method gives you a deep, rich flavor without much work. Zoodles are a great choice for many reasons: - Low in carbs: They are a great substitute for pasta. - High in vitamins: They provide vitamins A and C, helping your immune system. - Good for hydration: Zucchini has a high water content, keeping you hydrated. - Low in calories: This makes your soup lighter and helps with weight control. Switching to zoodles can help you enjoy your favorite soup while staying healthy. Making Chicken Zoodle Soup dairy-free is easy: - Use low-sodium chicken broth, which is often dairy-free. - Skip any cream or cheese that some recipes may add. - Ensure your seasonings, like thyme and oregano, are also dairy-free. This way, you keep the soup creamy and tasty without adding dairy. For the full recipe, check out the Chicken Zoodle Soup section. This article covered all you need for Chicken Zoodle Soup. We explored the ingredients, shared tips, and offered storage info. You learned how to make it your own with variations and substitutions. Each step helps you create a tasty, healthy meal. In the end, Chicken Zoodle Soup is versatile and easy to prepare. With simple steps, you can enjoy a bowl packed with flavor and nutrients. Now, it’s time to gather your ingredients and start cooking. Enjoy your delicious soup today!$

Warm up with a delicious bowl of Chicken Zoodle Soup, a healthy and comforting twist on classic chicken soup! Packed with fresh veggies, flavorful chicken, and spiralized zucchini noodles, this recipe is both nutritious and satisfying. It’s quick to prepare, taking just 45 minutes from start to finish. Click through to discover the full recipe and make this cozy dish that everyone will love! Perfect for chilly evenings or anytime you need a comforting meal.

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Ingredients

2 medium zucchinis, spiralized into noodles (commonly known as zoodles)

1 pound boneless, skinless chicken breasts

4 cups low-sodium chicken broth

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, sliced into rounds

1 cup celery, sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the extra-virgin olive oil over medium heat. Once hot, add the finely diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes soft and translucent.

Incorporate the sliced carrots and celery into the pot, stirring occasionally. Cook for an additional 5 minutes until the vegetables begin to soften.

Add the dried thyme, dried oregano, salt, and freshly ground black pepper to the mixture, stirring well to combine the flavors.

Carefully pour in the low-sodium chicken broth and increase the heat to bring the pot to a rolling boil.

Once boiling, lower the heat back down to a simmer and gently add the boneless, skinless chicken breasts into the broth. Cover the pot and allow it to simmer for approximately 20 minutes or until the chicken is completely cooked through.

Remove the cooked chicken from the pot and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the soup.

Stir in the spiralized zucchini (zoodles) and let the soup simmer for an additional 3-4 minutes, or until the zoodles are tender yet still retain a slight crunch.

Taste the soup and adjust the seasoning with more salt and pepper, if needed.

Serve the soup hot, garnished with a sprinkle of freshly chopped parsley for a burst of color and flavor.

Prep Time: 15 min | Total Time: 45 min | Servings: 4

- Presentation Tips: Ladle the soup into individual bowls and top with extra parsley for a beautiful finish. A slice of crusty bread on the side would complement the soup well!