This easy homemade healthy Chicken Zoodle Soup uses zucchini noodles so it’s gluten free, low carb and packed with protein! You won’t miss the noodles!
PIN Chicken Zoodle Soup
(originally posted in 2014. Photos updated in 2018 – narration not changed)
Not even gonna beat around the bush with some kind of fancy opening sentence to draw you in.
I’m pretty sure the promise of LOW CARB, comfort food, soupy goodness, that is going to remind you of your childhood is enough to KEEP YOU HOOKED.
So, let’s get right down to it and talk chicken zucchini soup.
This zucchini noodle soup is actually an ode to my G-ma, whom I love dearly and miss all the time. Hi Grandma!
It’s her old, German recipe that I grew up eating (and loving) as a child. The thing that I love the best about it is the fact that the stock is HOMEMADE! No “the-ingredient-list-may-as-well-be-in-gibberish-because-this-girl-can’t-pronounce-half-of-it stuff from a can here”
Just like the healthy chicken noodle casserole, we are going HOMEMADE low carb chicken noodle soup!
Did you guys even know how easy it is to make stock at home? I seriously didn’t. I mean, YA it takes ALL DAY, but you just stick ‘er on the stove and forget about it. We even went out to Panera, which may have been slightly irresponsible with the stove on, but the hubs decided that I needed to try cinnamon crunch bagels.
Have you tried those? Totally worth possible house burn down-age FO REAL. JUST SO GOOD.
And you know what? When we got back, the house (still intact!) smelled SO GOOD! The hubs came up with a great idea to try and bottle the smell and sell keto chicken noodle soup scented candles.
Potential new business venture? I think yes.
The longer that you can simmer this chicken zoodle soup stock, the better and more flavorful it becomes. I did mine for about 8 hours and it was delish! You guys, the chicken….it just falls off the bone. Like, there were literal bones just chillin’(hottin’?) in the soup because the meat was just like PEACE OUT YO!
Is chicken broth keto friendly?
I know a lot of you internet friends are doing the keto diet so you’ll be happy to hear that, YES, this homemade chicken broth is keto friendly. It’s just a smattering of delicious herbs, flavors, water AND some extra broth for RICH flavor.
And, once the stock is all done, the whole recipe is pretty much done. <– Look at you being fancy and making your own broth!
I decided to make the soup situation at hand a little healthier and lower carb by using zucchini noodles instead of the traditional egg noodles, and BOY OH BOY, it is just as cozy and flavorful and downright SLURPABLE.
Another thing that I love about using zucchini noodles is that you don’t even have to cook ‘em before throwing them into the soup AND they take about .32 seconds to make. If you want the home-style version (like the huberoni) you can totally boil up some regular ol’ noodles and throw em in thurrr. You can also add in the veggies from the stock if that floats you boat, or leave them out.
The chicken zoodle soup possibilities are ENDLESS.
Other Recipes You Might Like:
Chicken Zoodle Soup
For the broth:
- 1 Pasture raised stewing hen (a roaster chicken works well too, just not as flavourful)
- 3 Medium Carrots
- 4 Stalks of celery
- 1 Large onion
- 2 Whole bundles of parsley, wrapped and tied with twine
- 6 - Bay leaves
- Whole Peppercorns
- Whole Star anise seed This is KEY! Do not omit
- 2 Boxes chicken broth (not sodium reduced)
- For the Zoodles:
- Zucchinis, spiralized with blade d (or 1 zucchini per person)
- Place the hen in a large stock pot.
- Cut each carrot and stalk of celery into 3 large chunks and place on top of the chicken.
- Cut the onion into large chunks and place on top of the carrots and celery.
- Place the wrapped parsley and bay leaves on top of the vegetables.
- Fill two steel diffusers (or a tea ball) with black pepper corns and place in the stock pot. This doesn't have to be an accurate measurement, just fill it up.
- Do the same as the peppercorns with the star anise seed, into a separate diffuser.
- Pour the box of chicken broth over top of everything in the stock pot. *
- Fill the rest of the pot up with water, until all the ingredients are just covered.
- Bring the pot to a boil over high heat and then turn down to medium/low and cover and simmer for the whole day (or at least 8 hours.)
- Once the stock is done simmering,remove the veggies and set them aside. ** Remove the chicken, it will just fall off the bone, and place onto a plate and skim the fat and any little floaty bits off the top of the stock.
- Remove any excess fat from the chicken, shred and set aside.
- Taste the stock to see if it needs any additional salt, or any additional chicken broth, depending on the "chickeny" flavor that you like.
- Gently press out any excess moisture from the zoodles with a paper towel and then divide them between bowls. Ladle stock over top and add shredded chicken,
** You may chop up the veggies and put them in the soup if you wish, or just discard.
FOR THIS RECIPE, I RECOMMEND:
No nutrition info for this recipe as it will vary vastly depending on how much chicken you use, white vs dark meat etc.
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