Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Golden Chicken Zoodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 48 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Description

This Healthy Golden Chicken Zoodle Soup is a flavorful and nourishing meal perfect for a light yet satisfying lunch or dinner. Packed with fresh vegetables, tender chicken, and infused with warming spices like ginger and turmeric, this low-sodium soup is both comforting and nutritious. The addition of zucchini noodles adds a healthy twist, making it a great low-carb option that can be enjoyed by the whole family.

Ingredients

Soup Base

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion, diced
  • 4 celery ribs, diced
  • 3 medium carrots, sliced
  • 4 garlic cloves, minced
  • 6 cups low-sodium chicken broth

Chicken and Seasonings

  • 2 large boneless, skinless chicken breasts (about 8 ounces each)
  • 2 tablespoons grated fresh ginger (or 2 teaspoons dried ginger)
  • 2 tablespoons grated fresh turmeric (or 2 teaspoons dried turmeric)
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Finishing Ingredients

  • 1 large zucchini, spiralized
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Prepare the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, celery, and carrots, and sauté for 4 to 5 minutes until the onions become translucent. Add the minced garlic and cook for an additional minute to release its aroma.
  2. Cook the Chicken and Broth: Pour in the chicken broth, then add the chicken breasts, grated ginger, turmeric, ground coriander, kosher salt, and black pepper. Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the chicken is fully cooked through.
  3. Shred the Chicken: Carefully remove the chicken breasts from the pot and transfer to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot and give it a good stir.
  4. Add the Zoodles: Stir in the spiralized zucchini noodles and let the soup simmer for 1 to 2 minutes more, until the zucchini is just tender but still holds its shape. Mix in the finely chopped fresh parsley to add a bright finishing flavor.
  5. Serve: Ladle the soup into bowls and serve warm. Enjoy this hearty and healthy golden chicken zoodle soup as a nutritious meal any day of the week!

Notes

  • For a spicier kick, add a pinch of red pepper flakes or cayenne pepper when sautéing the vegetables.
  • You can substitute turkey breast for chicken if preferred.
  • Make zucchini noodles in advance and store in a paper towel-lined container to keep them dry.
  • This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month (add zucchini noodles fresh at serving time if freezing).
  • Use fresh ginger and turmeric for the best flavor, but dried versions work well in a pinch.
  • Adjust salt to taste, especially if not using low-sodium broth.

Find it online: https://ivysrecipes.com/healthy-golden-chicken-zoodle-soup-recipe/