Chicken Zucchini Noodle Soup

Tracking Pixel*This post is sponsored by Foster Farms® Organic Chicken but all opinions are my own.

Filled with celery, carrots, chicken, and zucchini noodles, and seasoned with fresh oregano and thyme, this soup is simple to make and delicious. This chicken zucchini noodle soup is light and refreshing, a twist to an all-time favorite.

Chicken Zucchini Noodle Soup | Cooking with a Wallflower

One of my absolute favorites is chicken noodle soup. It’s something so delicious, so comforting, and yet so easy to make. But I wanted to add a little twist to an all-time classic. Instead of using pasta or egg noodles, I decided to use spiralized zucchini.

Chicken Zucchini Noodle Soup | Cooking with a Wallflower

Using zucchini noodles to make chicken noodle soup adds a light and refreshing taste to a soup we are all familiar with and love. It’s healthy and so easy to incorporate into the recipe.

Zucchini noodles also work so well with Foster Farms® Organic Chicken, which is California grown, certified organic by USDA and Non-GMO Project verified. This organic chicken can now be found at mainstream grocery stores such as Safeway.

I hope you’ll like this version of chicken noodle soup as much as I do.

Chicken Zucchini Noodle Soup | Cooking with a Wallflower

First, you’ll want to cook the chicken. I like cooking the chicken separately before I add it to my soup. That way, I can shred the chicken. I love the texture of shredded chicken in pretty much any dish.

Add olive oil or vegetable oil to a medium sized skillet. You’ll want to make sure that the oil coats the bottom of the skillet so that the chicken doesn’t stick to the skillet. Allow the oil to heat for a minute or two. Once the oil is hot, add the chicken. Allow the chicken to cook over high heat for a minute or two until the side facing down has browned.

Flip the chicken to the other side and cook the chicken for another minute or two. Now, turn the heat down to low, and cover the skillet with a lid. Let the chicken cook for an additional 10 minutes over low heat. After 10 minutes, with the lid still tightly covering the skillet, turn off the heat. You want to let the chicken continue to cook even with the heat off so make sure that you don’t remove the lid for 10 minutes. Once the 10 minutes are up, remove the lid, and transfer the chicken to a plate.

Use forks to shred the chicken and set aside for now.

Chicken Zucchini Noodle Soup | Cooking with a Wallflower

To a medium sized pot, add a little bit of olive oil. Allow the oil to heat for about a minute. Once the oil is hot, add minced garlic, sliced onions, diced carrots, and diced celery. Cook all the ingredients until they have softened and become tender.

Chicken Zucchini Noodle Soup | Cooking with a Wallflower

Pour the chicken broth into the pot. Add sprigs of fresh oregano and fresh thyme and season with salt to taste.

Chicken Zucchini Noodle Soup | Cooking with a Wallflower

Once all the vegetables are soft and tender to your liking, add the zucchini noodles and cook for about a minute. You don’t want to cook the zucchini noodles for too long because you want them to retain that natural crunch. When you’re ready to serve, add the shredded chicken.

Chicken Zucchini Noodle Soup | Cooking with a Wallflower

Serve the chicken zucchini noodle soup warm.

Enjoy!

Chicken Zucchini Noodle Soup | Cooking with a Wallflower

Chicken Zucchini Noodle Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 1-2 servings
Ingredients
For the chicken
  • 2 tablespoons olive oil
  • 1 large (or 2 smaller) Foster Farms Organic Boneless, Skinless Chicken Breast (about ½ pound)
  • For the soup
  • 3 large cloves of garlic, minced
  • ½ medium sized onion, sliced
  • ½ large carrot, diced (about 1 cup)
  • 1 stalk celery, diced
  • 4 cups chicken broth
  • 3-4 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • ¾ - 1 teaspoon salt, more to taste
  • 1 large zucchini, spiralized or julienned
Directions:
For the chicken
  1. First, add olive oil or vegetable oil to a medium sized skillet. Make sure that the oil coats the bottom of the skillet so that the chicken doesn’t stick to the skillet. Allow the oil to heat for a minute or two. Once the oil is hot, add the chicken. Allow the chicken to cook over high heat for a minute or two until the side facing down has browned.
  2. Flip the chicken to the other side and cook the chicken for another minute or two. Now, turn the heat down to low, and cover the skillet with a lid. Let the chicken cook for an additional 10 minutes over low heat. After 10 minutes, with the lid still tightly covering the skillet, turn off the heat. Don’t remove the lid from the skillet. Allow the chicken to continue to cook in the residue heat for 10 minutes. Once the 10 minutes are up, remove the lid, and transfer the chicken to a plate.
  3. Use forks to shred the chicken and set aside for now.
For the soup
  1. To a medium sized pot, add a little bit of olive oil. Allow the oil to heat for about a minute. Once the oil is hot, add minced garlic, sliced onions, diced carrots, and diced celery. Cook all the ingredients until they have softened and become tender.
  2. Pour the chicken broth into the pot. Add sprigs of fresh oregano and fresh thyme and season with salt to taste.
  3. Once all the vegetables are soft and tender to your liking, add the zucchini noodles and cook for about a minute. When you’re ready to serve, add the shredded chicken.
  4. Serve the chicken zucchini noodle soup warm.

This is a sponsored post written by me on behalf of Foster Farms® Organic Chicken.

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