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4 from 4 votes

Chicken Zoodle Soup

This Chicken Zoodle Soup is healthy and delicious with very little time to make. This pot of chicken soup is so comforting and nourishing!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 265kcal
Author: Kathryn Donangelo

Ingredients

TO MAKE THE SOUP:

  • 2 Tbsp. olive oil divided
  • 3 cloves garlic minced
  • 1 small onion diced
  • 3 carrots peeled and diced
  • 2 stalks celery diced
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound 3 medium-sized zucchini, spiralized*
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. fresh parsley leaves finely chopped
  • 1 cup water

TO MAKE THE CHICKEN MEATBALLS:

  • 1 lb. ground chicken OR turkey meat
  • 1 whole egg
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp. olive oil; to make these moist
  • 1 Tbsp. parsley finely chopped
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

Instructions

TO MAKE THE CHICKEN SOUP

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic, onions, carrots and celery. Stir occasionally until veggies are softened.
  • Season the vegetables with thyme, rosemary, salt and pepper. Stir until fragrant, about 1 minute. Add the chicken stock and water. Add the meatballs and stir. Cover the pot with a lid and let simmer for 5 minutes.
  • Add the zucchini zoodles and reduce heat. Cook the zoodles until tender, about 3-5 minutes, or until zoodles are soft as you desire. Add parsley and serve the soup immediately.

TO MAKE THE CHICKEN MEATBALLS

    • Preheat the oven to 400 degrees F. Line a baking sheet with foil and a little cooking spray.
    • Mix all the ingredients together in a mixing bowl until combined.
    • Roll the mixture into about 20 small balls. Place on baking sheet and bake for 25-30 minutes or until golden brown.

    Notes

    *If you would rather use real noodles instead of spiralized zucchini, you totally can. Just add the noodles to the soup and cook according to the directions. Most noodles take up to 5-10 minutes to cook. 
    *To mix the meatball mixture, I like to mix them with my (washed) hands. Be sure to remove any rings on your fingers. 
    *If you prefer to add real onions instead of powder, you can! I prefer these meatballs to be chunk-less for this soup.
    *To freeze the soup, place in an air-tight container for up to 4-5 months.
    *If you want to make this soup extra nutritious, you can add chicken bone broth instead of regular chicken broth. Just be sure to add more salt as needed as bone broth contains very little salt.

    Nutrition

    Serving: 1g | Calories: 265kcal | Carbohydrates: 7g | Protein: 27g | Fat: 9g | Cholesterol: 45mg | Sodium: 467mg | Potassium: 937mg | Fiber: 4.5g | Sugar: 7g | Iron: 2mg