Chicken Zoodle Soup

Do you have too many zucchinis? Obviously! Anyone who has ever grown a zucchini plant has had too many! Here is a great recipe to use some of your surplus zucchini.


  • 2 tablespoons olive oil

  • 1 cup diced onions

  • 1 cup diced celery

  • 3 cloves garlic, minced

  • 5 (14.5 ounce) cans low-sodium chicken broth

  • 1 cup sliced carrots

  • 3/4 pound cooked chicken breast, cut into bite sized pieces

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1 pinch dried thyme (optional)

  • salt and ground black pepper to taste

  • 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler


  1. Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.

  2. Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.

  3. Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'