There is nothing quite as comforting as a homemade chicken noodle soup. While I love the classic, this Chicken Zoodle Soup, a twist on the original, makes it perfect for a low carb lifestyle.
Chicken Zoodle Soup Recipe Notes
I used this 6-quart slow cooker (AffAd) for this recipe. It filled it all the way up. I think if you cut your chicken into pieces it would fit better as I was lazy and just split mine right in half and laid it on top of the veggies.
To split my whole chicken I just cut with poultry shears along each side of the spine and then folded it open with the breast and leg meat at the top. Place chicken breast-side down, with the legs towards you. Using poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. This preparation is known as a spatchcock chicken, a funny name I know! You could also just purchase a pre-cut chicken if messing with raw poultry isn’t your thing.
I used a whole chicken, the dark meat for the soup, and saved the breast meat for zucchini enchiladas later in the week. You could also use it for chicken salad, tacos, quesadillas, etc. If you are on a budget or just frugal like me this is a good way to stretch a buck.
You need a spiralizer for the zoodles. This is the one I currently have OXO Good Grips Handheld Spiralizer, Green
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There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Chicken Zoodle Soup
Ingredients
- 1 small onion chopped
- 1 medium carrot chopped
- 2 stalks celery chopped
- 2 bay leaves
- 2 teaspoons salt
- 1 1.5-2lb chicken
- 8 cups water
- 3 zucchini spiralized
Instructions
- Place the onion, carrot, celery, bay leaves, and salt in the slowcooker. Top with the split or cut up chicken. Cover with the water. Cook on high for 4 hours.
- Remove the chicken with tongs and let cool to the touch. This next step is optional but I like to do it for clearer broth. Remove and reserve the veggies with a slotted spoon. Pour the soup through a fine strainer or cheesecloth then return back to the slowcooker along with the veggies. Pull the meat from the bones and add it back to the soup, see my note above about saving the breast meat for another meal.
- Season with more salt and pepper to taste. Place some zoodles in the bottom of a bowl and serve the hot soup over them.
I love zoodles! Especially in summer time, it’s healthy and fresh! Your soup looks fresh and the noodles imitate a “noodle” making it a bit Asian style! Love it!