healthy chicken zoodle soup

Healthy Chicken Zoodle Soup

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Method: simmer
  • Cuisine: american



  • 2 tablespoons olive oil, divided
  • 2 cups shredded rotisserie style or 1 lb boneless, skinless chicken breast thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 5 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 6 cups low sodium chicken stock
  • 2 bay leaves
  • 1 tbsp. fresh grated ginger
  • 1 tsp. fresh grated turmeric (or 1/2 teaspoon ground turmeric)
  • 3/4 cup uncooked orzo pasta
  • 23 medium-sized zucchini, spiralized into noodles
  • 1 tsp. freshly chopped thyme, de-stemmed
  • 1 tsp. freshly chopped rosemary
  • Juice of 2 lemons
  • 1/2 tsp. salt
  • freshly grated black pepper


  1. Place a large dutch oven or pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until fragrant.
  2. Add in chicken stock, rotisserie chicken, (if using uncooked chicken add it in here too), turmeric, ginger and bay leaves; bring to a boil.
  3. Omit this step and skip to the next If using rotisserie chicken: Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked. Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot.
  4. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10 minutes. Stir in spiralized zucchini noodles, lemon juice, and season with salt and pepper to taste.
  5. Serve and squeeze extra lemon juice over each serving if desired.


*To make this soup gluten free, omit the orzo completely or substitute it for a gluten free pasta alternative like rice made from chickpeas or lentils. More liquid added to the soup may be required.