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healthy chicken zoodle soup

Healthy Chicken Zoodle Soup

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 35 mins
Servings 6 servings


  • 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
  • 2-3 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


  • 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.
  • Add in chicken stock, rotisserie chicken, (if using uncooked chicken add it in here too), turmeric, ginger and bay leaves; bring to a boil.
  • 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.
  • 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.
  • 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.