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Quick and Easy Chicken Zoodle Soup

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


1 lb (500 g) boneless, skinless, chicken breast
8 cups (2 L) chicken broth
2 bay leaves
½ tsp (2 mL) dried thyme
½ tsp (2 mL) dried rosemary
½ tsp (2 mL) black pepper
2 cups (500 ml) spiralized zucchini “noodles”
1 cup (250 mL) green peas
1 medium onion, diced
1 cup (250 mL) diced carrots
1 cup (250 mL) diced celery

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Nutrition Info

Per serving Amount
Protein35 g
Fat5 g
Saturated Fat1.4 g
Carbohydrate13 g
Fibre3 g
Sugar6 g
Cholesterol50 mg
Sodium2173 mg
Per serving % Daily Value
Vitamin A42
Vitamin C83
Vitamin B659
Vitamin B1220