chicken noodle soup made low carb with zoodles
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5 from 2 votes

Healthy Detox Chicken Zoodle Soup

The best Chicken Zoodle Soup to eat any day! Perfect for those days when you are feeling a cold/flu coming on. Great when you just want a bowl of comfort! Full of chicken and spiralized zucchini, parsnips and carrots! Ginger adds even more antioxidants! Enjoy! A quick and easy meal to cure-all!
Course Main Dish, Soup
Cuisine Main Dish
Keyword Comfort Food, keto soup, low-carb soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 89kcal
Author Eileen Kelly

Ingredients

  • 1 large green zucchini
  • 1 medium yellow zucchini
  • 1 large carrot
  • 3 green onions, diced
  • 6 cups fat-free chicken stock or homemade
  • 2 cups cooked shredded chicken breasts
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • salt, to taste
  • 2 Tablespoons fresh parsley, optional garnish

Instructions

  • Wash the zucchini, parsnips, and carrots. 
  • Cut the tops off the veggies and discard(see notes). Peel the carrots and parsnips (discard the skin -see note).
  • Spiralize the zucchinis, parsnip, and carrots.
  • Feel free to cut the spiralized veggies in half if they are too long. Set aside.
  • Cut the end off the green onion, discard the end piece or save for vegetable broth.  Dice the green onion.  
  • In a large Dutch Oven or soup pot over medium heat add the fat-free chicken stock bring to a boil.
  • Add in the spiralized veggies, green onion, ground ginger, basil, oregano, thyme, black pepper, and bay leaf.  Add salt and pepper to your taste.
  • Cover pot and let simmer about 12 minutes. 
  • Add the shredded chicken into the soup. Cook another 5 minutes.
  • If you like very soft veggies, let them simmer another 5 minutes. 
  • Discard the bay leaf. I prefer to distribute the veggies and chicken into the bowls and add the broth. Enjoy.
  • Distribute the veggies and chicken into the bowls . Add the broth.
  • Sprinkle with fresh chopped parsley.
  • Check the seasoning and adjust if needed.

Notes

  • Any veggie extras, gather in a freezer bag and keep in the freezer until you have enough to make homemade vegetable or chicken stock.

     Tips to Make Chicken Zoodle Soup

    • The recipe calls for fat-free stock. Full-fat stock will work too.
    • Peel carrots and parsnips before spiralizing.
    • If the veggies are too long, cut them in half.
    • Since zucchini retains a lot of water, it's best not to freeze this soup.
    • Feel free to add other favorite veggies such as mushrooms, kale, and spinach. Be aware of cooking times of other veggies that may take longer to cook.
    • Use leftover roasted chicken in this soup. 
    • A great soup for leftover chicken and turkey.
    • Any veggie extras, gather in a freezer bag and keep in the freezer until you have enough to make homemade vegetable or chicken stock.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes

Nutrition

Serving: 1cup | Calories: 89kcal | Carbohydrates: 5g | Protein: 13g | Fat: 2g | Cholesterol: 32mg | Sodium: 1003mg | Potassium: 541mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2365IU | Vitamin C: 19.7mg | Calcium: 40mg | Iron: 1.3mg