Chicken ZOODLE Soup

Heyyy! One of my favorite ways to eat zucchini is…. ZOODLES! This makes it so easy to get in your vegetables and still eat stuff that taste good haha! Today we’re sharing a classic with a twist! This soup is full of gelatin from the bone broth and of course zucchini! And it taste so good. In this soup we used a spice blend from Aldens Mill House which is a Michigan based company that does amazing spices! Check them out here. Hope you enjoy the recipe!!

Chicken Zoodle Soup (print here)


4-5 medium zucchinis

2 tbsp. olive oil

2 cups carrots, chopped

1 med onion, diced

1 cup celery, chopped

2 cloves garlic, minced

1 tsp. oregano

1 tsp. basil

½ tsp. pepper

2-3 tsp. The Chefs Pork & Poultry Seasoning (find that here) or 1 tsp. salt

2 sprigs fresh thyme

4 cups chicken, shredded or sliced (see tip)

8 cups chicken bone broth


  1. Use a vegetable spiralizer to spiralize the zucchinis into noodles, set aside
  2. In a large pot, sauté the carrots, onion and celery in the olive oil
  3. After the veggies are soft, add in garlic, oregano, basil, pepper, seasoning or salt and thyme
  4. Stir in the broth and the shredded chicken and bring to a boil
  5. Simmer until vegetables are tender (10-15 minutes)
  6. Add zoodles and allow to cook until tender
  7. Add more salt to taste if needed



Tip- We usually roast a chicken every week and use the bones to make our bone broth


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