Chicken zoodle soup

By Stacey Clare | Health writer

Published 2 December 2024

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A comforting bowl of chicken soup rests on a dining table with a slice of lemon on the side.

Chicken soup is good for the soul (and for hungry stomachs!).

Our recipe for chicken zoodle soup is a perfect one to let simmer. You can make it in just a few hours, or pop it on in the morning and let it cook throughout day, filling the house with a comforting aroma.

Prep time

10m

Cook time

Serves

Ingredients

1 celery stalk, roughly chopped
1 leek, roughly chopped
3 carrots, peeled and roughly chopped
4 garlic cloves, roughly chopped
1 brown onion, diced
1 organic chicken, washed
3 bay leaves
5 large sprigs of thyme
1 tsp black pepper
3 large zucchinis
4 large kale leaves

Method

Step 1:

Chop the celery, leek, carrots, garlic and onion, and pop them in a large stock pot with the chicken, bay leaves, thyme and pepper.

Step 2:

Add a generous amount of water to the pan so the veggies and chicken are covered (8 to 12 cups should do it).

Step 3:

Bring the water to the boil then turn the heat down to a simmer for 2 to 3 hours. You can skim the ‘foam’ off the top a few times while it cooks.

Step 4:

Whilst the soup is cooking, make the zucchini noodles using a spiralizer or vegetable peeler. Shred the kale leaves then place to the side.

Step 5:

To finish the soup, strain the vegetables and chicken through a colander, collecting the stock. Then add the stock back into the pot to continue simmering.

Step 6:

Meanwhile, pull the meat off the chicken bones, chop the vegetables a little smaller, if you like, then pop everything including the kale and zucchini noodles back in the stock pot.

Step 7:

Bring the soup back up to the boil, season with pepper and chilli flakes and enjoy.