Quick and Easy Chicken Zoodle Soup

Prep Time: 15 min
Cook Time: 15 min
Serves: 6

This classic chicken noodle soup is made with zucchini noodles and is a perfect cold day meal for anyone following a gluten free or low carb diet.


1 lb (0.5 kg) (500 g) boneless, skinless, chicken breast
8 cups (2 L) (2 L) chicken broth
2 bay leaves
1/2 tsp (2.5 mL) (2 mL) dried thyme
1/2 tsp (2.5 mL) (2 mL) dried rosemary
1/2 tsp (2.5 mL) (2 mL) black pepper
2 cups (500 mL) (500 ml) spiralized zucchini “noodles”
1 cup (250 mL) (250 mL) green peas
1 medium onion, diced
1 cup (250 mL) (250 mL) diced carrots
1 cup (250 mL) (250 mL) diced celery


1 Cut chicken into bite-size strips. In a large pot, bring broth to a boil over medium-high heat. Reduce heat to medium and stir in chicken, bay leaves, thyme, rosemary and pepper. Allow the mixture to simmer for 5 minutes or until chicken is completely cooked through.
2 Stir in zucchini noodles, green peas, onion, carrots and celery. Cook for another 10 minutes. Remove bay leaves and ladle soup into individual bowls to serve. Soup will keep well for 2 days in the refrigerator.