All the comforting taste and aroma of Grandma’s chicken noodle soup with a new twist! Packed with more mineral rich veggies and still the amazing chicken noodle soup flavor!
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There is just something about it, isn’t there?
When you cook those simple veggies down in butter and use real bone broth and chicken it makes for a soupy broth that is so full of flavor and is amazingly comforting.
We make classic chicken noodle soup quite often, and it is a kid favorite around this house for sure. It’s nice to change things up every once and a while though, and in the summer when zucchinis are abundant, we swap gluten free noodles for “zoodles”!
If you haven’t hopped on the spirilizer train yet, I think this recipe just might do it for you! It is so nice to fill the kids’ bowls with a soup of mostly veggies and have them happily slurp up every last drop! Spirilized zucchini cooks up super fast in this soup to make a perfect “noodle” texture.
Chicken zoodle soup makes a great lunch packed up in a soup thermos for schoolalong with a simple blender biscuit or crackers! I usually pack along some raw cheese (or you can grate some into the soup!), and a piece of fruit and lunch is served!
- ¼ cup or so of friendly fat to cook in (butter, pastured tallow or lard, coconut oil, leftover pastured bacon grease)
- 2 medium onions
- 6 medium carrots, chopped
- 6 medium celery stalks, chopped
- 5 large cloves of garlic, minced
- 2 quarts bone broth (homemade preferable for more nutrients but use what you have)
- 2 cups cooked chicken (I crockpot or oven roaster a couple whole chickens at a time and keep the meat chopped or shredded in the freezer to quickly pull out)
- 1 tsp all purpose seasoning
- ¼-1/2 tsp cayenne (if you want more heat you can add more! You can leave it out if you wish but the slight heat is so good in the soup!)
- 6 medium zucchinis, spirilized
- Sea salt/pepper to taste (generously season with sea salt if your bone broth was unseasoned)
- Melt the friendly fat in your stockpot over medium heat, add the onion, carrot, and celery with a big pinch of sea salt and cook over medium heat slowly over about 10-15 minutes to bring out their juices and sweeten them. This is where that broth is going to get all of it's amazing flavor!
- Add the garlic and cook for a minute.
- Add the bone broth, chicken, and seasoning and bring to a simmer.
- Add the spirilized zucchini and cook for about 3-5 minutes. It will seem like you need more liquid - do NOT add more! The zucchini will let off a lot of liquid once it cooks and the salt hits it. You can always add more broth if you want a brothier soup - but wait the few minutes to see how much liquid comes off the zucchini first!
For more great lunch ideas, you can follow my Lunch Ideas board on Pintrest!
More real food recipes you might like:
Fresh Tomato Soup