Lemon Chicken Zoodle Soup
This Lemon Chicken Zoodle Soup is the perfect soup if you're trying to fight a never ending cold or if you're simply looking for a comforting, healthy soup that will warm you to your toes!
Servings 12 cups
- 1 1/2 pounds boneless, skinless chicken breast
- salt and pepper, to taste
- 2 tablespoons olive oil
- 3 stalks celery, sliced
- 4 medium carrots, peeled and sliced
- 1 medium yellow onion, diced
- 1 medium leek, chopped
- 4 cloves garlic, minced
- 2 cups baby spinach, chopped
- 4 medium zucchinis, spiralized*
Stock and Flavoring:
- 8 cups no salt added chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/4 teaspoon dried rosemary
- 1 bay leaf
- 1 lemon
Place a large soup pot over medium-high heat with the olive oil. Once heated, add the celery, carrots, onions and leeks. Cook 4-5 minutes or until the vegetables are tender, stirring occassionally.
Add the minced garlic and saute for 1 minute. Stir well.
Pour in the chicken stock. Using a wooden spoon, scrape along the bottom of the pan to remove any brown bits from sauteeing. Season the chicken with salt and pepper (to taste) and add it to the pot along with the seasonings. Stir to mix well. Reduce the heat to medium-low and cook for 10 minutes, or until the chicken is cooked through. The internal temperature should read 165 degrees F using an instant read meat thermometer.
Remove the chicken from the pot to a cutting board or plate. Increase the temperature to medium-high. Add in the spiralzied zucchini and cook for 3-4 minutes or until the zoodles have softened slightly. Check at 3 minutes, lowert the tempature to low, and then add the spinach.
As the zoodles are cooking, shred the chicken using two forks.
Return the chicken to the pot, squeeze in 1/2 to 1 full lemon -depending on your taste preference. Remove the bay leaf, season with additional salt and pepper, if needed and to taste. Give the pot a good stir.
Serve warm, garnished with parsley or rosemary and a lemon wedge for extra lemony flavor!
*SPIRALIZED ZUCCHINI: You can buy pre-spiralized zucchini, but I prefer to spiraling it myself at home as I prefer the zoodles to be as fresh as possible. There are a lot of spiralizers out there, but I prefer this 5-Blade Vegetable Slicer best!
- You can substitute the chicken stock for chicken broth or vegetable broth. Stock will have a richer, more profound flavor, though.
- Out of olive oil? Substitute with butter.
- Already have cooked chicken on hand? Simple skip the cooking steps for the chicken and add it to the pot at the end to warm.
- Any of the vegetables can be swapped out for the vegetables you prefer. Get creative! Use mushrooms, bell peppers, peas, etc.
- This soup will keep for 5-7 days in an airtight container in the refrigerator or 5-6 months in a sealed storage container in the freezer. I do recommend adding the spiralized zucchini when you're ready to re-heat.
- SODIUM: I prefer to buy and use unsalted broths and stocks so that I can control the amount of sodium that is not only in a recipe, but in my diet. If using regular stock or broth, consider lowering the amount of salt used while cooking. Add according to your taste preference and dietary needs. If using no salt added or low-sodium broth or stock, increase the amount of salt, if needed and to taste.
- When cooking the zoodles, keep in mind that they will cook quickly. If you cook them for too long they will get mushy. You want partially tender zoodles as your end product. As the zoodles sit in the heated broth/pan, or even when the dish it reheated, they will continue to soften.
Serving: 1cup | Calories: 141kcal | Carbohydrates: 8g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 36mg | Sodium: 386mg | Potassium: 789mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4182IU | Vitamin C: 22mg | Calcium: 44mg | Iron: 1mg