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Chicken Zoodle Soup

Posted on January 18, 2019 at 1:21 PM by IWLS Dietitians


  • 2 tablespoons olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into 1 inch chunks
  • *Tip: for a quicker convenient option, purchase and debone a rotisserie chicken
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • 4 cup chicken broth
  • 1 bay leaf
  • 1 lb (3 medium-sized) zucchini, spiralized
  • 2 tablespoons lemon juice 


1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. (If using rotisserie chicken skip this step)

2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.

3. Whisk in chicken broth, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.

4. Serve immediately.

Yields: 6 servings

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