Looking for a comforting bowl of soup that’s both nourishing and bursting with flavor? Look no further than this delightful Zucchini Noodle Chicken Soup! In just 40 minutes, you can whip up a hearty meal that’s perfect for any day of the week. With tender shredded chicken, vibrant vegetables, and the unique twist of zucchini noodles, this recipe is not only satisfying but also a healthy alternative to traditional noodle soups. Get ready to impress your family and friends with a dish that’s as delicious as it is easy to make!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 zucchinis, spiralized
- 1 cup carrots, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Cook the chicken breasts if they are not already cooked. You can boil, grill, or bake them until fully cooked, then shred them into bite-sized pieces using two forks or your hands.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the sliced carrots to the pot. Stir well to combine and cook for about 5 minutes until the carrots start to soften.
- Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
- Season the broth with salt and pepper to taste. You can start with a teaspoon of salt and a few cracks of black pepper, adjusting later as needed.
- Add the shredded chicken to the pot and let it simmer for about 10 minutes to allow the flavors to meld together.
- While the soup is simmering, prepare the zucchini noodles using a spiralizer. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips of zucchini.
- After the soup has simmered for 10 minutes, add the spiralized zucchini to the pot. Stir gently to combine and let it cook for an additional 5 minutes until the zucchini noodles are tender but still slightly crisp.
- Once the zucchini noodles are cooked to your liking, taste the soup and adjust the seasoning with more salt and pepper if needed.
- Remove the pot from heat and let the soup cool slightly before serving. Ladle the soup into bowls, making sure to include plenty of chicken, vegetables, and broth in each serving.
- Optionally, garnish with fresh herbs like parsley or basil for added flavor and presentation. Serve warm and enjoy your delicious Zucchini Noodle Chicken Soup!
Tips
- Prep Ahead: To save time, prepare your ingredients in advance. Cook and shred the chicken earlier in the day or even the night before. This will streamline your cooking process and make it even quicker to whip up the soup.
- Customize Your Veggies: Feel free to mix in other vegetables you have on hand! Bell peppers, spinach, or even peas can add extra flavor and nutrition to your soup.
- Zucchini Noodle Alternatives: If you don’t have a spiralizer, a simple vegetable peeler can create thin strips of zucchini that work just as well. You can also use store-bought zucchini noodles for added convenience.
- Flavor Boost: For an extra depth of flavor, consider adding a splash of soy sauce or a squeeze of lemon juice just before serving. Fresh herbs like cilantro or basil can elevate the dish even more!
- Storage Tips: This soup can be stored in the fridge for up to 3 days. If you plan to reheat it, consider adding a splash of broth or water to maintain the soup's consistency, as the zucchini noodles may absorb some liquid over time.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 22g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 65mg
