Foodie Friday: Chicken Zoodle Soup

Chicken Zoodle Soup by Shannon Franz

Makes 4 large servings

This is such a quick dinner to make if you have the chicken and the broth already cooked and prepped. I will say that having a really good “zoodler” will also help with cutting down on the time. I’ve tried a few different types of zoodlers over the past several years and the electronic ones are the fastest and least amount of hands on time. You can also find hand-driven ones that work really well! Just be sure to account for a little additional time with the hand-cranked ones. If desired, I would imagine you could totally veggi-fy this with veggie broth and a plant based protein in place of the chicken broth and chicken, but I have not tried that idea yet. 


  • 1 beautiful schlopp coconut oil (aka 1 big heaping Tbsp)
  • 1 pound happy  chicken, cooked, preferably both white and dark meats, cut into bite-sized pieces
  • 32 ounces chicken broth* (preferably homemade, but store bought will work too)
  • 1 cup chopped carrots
  • 3 stalks celery, chopped
  • 1/2 cup roughly chopped red onion
  • 3 garlic cloves, diced
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried thyme
  • Sea salt and black pepper
  • 4-6 small-ish zucchini (depending on the size), “zoodled”
  • 1Tbsp miso 
  • red pepper flakes (optional – only if you like spicy food)
  • Braggs Organic Sprinkle (24 herbs and spices blend)

DirectionsPut the broth and chopped cooked chicken in a large stock pot and start warming over low heat. In a skillet, melt the coconut oil over medium-low heat and add in the carrots and sauté for several minutes until the carrots begin to soften. Add in the celery and sauté for a few more minutes. Add in your onion, garlic, rosemary, thyme, sea salt and pepper and sauté for another minute or two, until the onions become translucent. Put the veggie mixture in the stock pot (with the chicken and broth), bring the heat up to a boil and boil the mixture for a few minutes to further soften the carrots. Stir in the miso, then add in the zoodles and boil for about 1 to 2 minutes, just until the zoodles are softened. Pour into bowls and top with sea salt, black pepper, red pepper flakes and Braggs Organic Sprinkle. 

*I put a whole chicken in the crockpot with herbs and veggies (garlic, onion, celery, parsley, turmeric, ginger… there’s a lot more goodness out “there” you can add in there, if you’d like [carrots, rosemary, etc].) and cooked several hours until the chicken was cooked through and reserved the broth. You can also make nutritious and delicious pure veggie broth with a ton of different veggies: carrots, celery, mushrooms, onions, garlic, turmeric, herbs, potatoes, fennel, etc.

*Happy meaning that, if it’s possible, it’s best to source animals that have had a really happy free range, hormone-free and anti-biotic free life. If you’re able to find organic as well, that’s even better for you own health. I realize this isn’t always possible, but if there is a farmer in your area, go visit their farm to see how they raise their animals. Ask questions about their methods to be sure you’re supporting the humane treatment of animals. You’ll also be supporting a local business, which is great! If shopping at the grocery store, look for the words “Free Range”, “Humane”, “Organic”, “No Hormones”, “No Anti-biotics”, and if possible, “Local”.

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