Chicken Zoodle Soup

January 24, 2015


  • 1/2 spanish onion, sliced thinly
  • 4 cups (or 32 ounces) Vegetable Stock
  • 1 clove garlic, chopped finely
  • 1 inch ginger, chopped finely (I like a lot of ginger, you can use less)
  • 1 tsp red pepper flakes
  • 1 tsp dried thyme
  • 2 tsp EVOO
  • 2 boneless, skinless chicken breasts, seasoned, pre-baked, and shredded into large pieces 
  • 1 large zucchini, washed, spiralized, and divided into two (best if room temp)
  • Himilayian Pink Sea Salt and cracked pepper 
Heat the oil in a dutch oven - add in the onion, garlic, and ginger. Stir until soft and cooked through, add in the seasonings and stir.  

Stir the stock into the dutch oven and bring to a boil. While the stock is boiling, add the zucchini and chicken to two individual large bowls. Pour ladles of the boiling stock over the zucchini and chicken, let sit for a few minutes to let the zucchini soften and the chicken heat through.


Tip: If you are looking for a richer soup, add in two eggs to the broth while simmering.

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