Dessert

Chicken Zoodle Soup Recipe

ByClara Bennett November 12, 2026November 12, 2026

Introduction

Cozy and comforting, this chicken zoodle soup delivers rich homemade flavor with tender chicken and veggie goodness. It uses a simple simmer to build depth, then lightens with fresh zucchini threads for a bright, low-carb finish.

A white bowl sits on a white marbled texture, filled with a clear, light broth and a tangle of thin zucchini ribbons along with round orange carrot slices, all floating above a bed of shredded chicken; in the center the orange carrot rounds and the pale-green zucchini curls create a colorful layered look, with tender chicken shreds weaving through the broth and small wisps of onion adding a subtle sheen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lb cut up whole chicken (set aside organs for another purpose)
1 tsp sea or kosher salt (plus more to taste)
1 tsp cracked black pepper (plus more to taste)
2 tbsp olive oil (divided)
8 c filtered water
1 tbsp apple cider vinegar
1 sprig fresh thyme
1 bay leaf
2 large sweet onions (diced to 1″
4 large carrots (peeled and sliced into 1/2″ coins)
4 large celery stalks (sliced into 1/2″ pieces)
2 cloves garlic (minced)
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp dried oregano
4 large zucchini (spiralized)

Instructions

Step 1: Pat the chicken pieces dry, then sprinkle with salt and pepper.
Step 2: Place a dutch oven over medium high heat. Add 1 tbsp olive oil and heat until shimmering. Add half the chicken pieces, skin side down, and sauté until the skin browns, 5–7 minutes. Remove and set aside onto a plate, then repeat with the remaining chicken pieces. Add all chicken pieces back to the pot.
Step 3: Add eight cups filtered water to the dutch oven, or enough to barely cover the chicken. Add the apple cider vinegar, thyme sprig, and bay leaf. Increase the heat to high, bring the liquid to a boil, then reduce heat to medium low and maintain a low simmer. Cover and simmer until the chicken is cooked through and very tender, about 90 minutes.
Step 4: Remove the chicken from the broth with tongs and set aside onto a plate until cool enough to handle. Once cool, shred the chicken. Save the bones for making a long-simmered bone broth.
Step 5: Place a fine mesh sieve over a pot or bowl large enough to accommodate all the liquid, then strain the broth through the sieve.
Step 6: Return the dutch oven to the stove over medium high heat, add the remaining tablespoon olive oil and heat until shimmering. Add the onions, carrots, and celery and sauté until soft, but not browned, 6–7 minutes.
Step 7: Add the garlic and sauté until fragrant, about 1 minute.
Step 8: Add the strained broth to the pot, along with the shredded cooked chicken and dried herbs. Increase the heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until the vegetables are tender, about 20 minutes. Taste and adjust seasoning with salt and pepper as needed (the author added 2 additional tsp salt and 1/2 tsp pepper).
Step 9: Spiralize 1 zucchini per two servings. Place approximately 1 cup spiralized zucchini into a bowl, then ladle hot soup onto the zoodles. The hot soup will cook the zoodles to a bite-tender texture. Serve immediately. Leftovers refrigerate with zoodles stored separately for up to a week, or freeze for up to three months.

Tips & Variations

For a richer flavor, simmer the bones longer in a separate pot to make a deeper bone broth base.
Use a gentle squeeze of lemon at the end for a bright note that complements the zucchini.
Swap in other quick-cooking vegetables like spinach or mushrooms after the broth is ready for variation.

Storage

Store leftovers in the fridge with the zoodles stored separately for up to 7 days. For longer storage, freeze the soup (without the zucchini) for up to 3 months. Reheat gently on the stove and add fresh zoodles just before serving to maintain texture.