Chicken Zoodle Soup

Tuesday February 14, 2012


I have enjoyed making homemade chicken noodle soup for quite a while, but now that we’ve “gone paleo”, I’ve had to adapt my recipe a little bit.  After browsing various paleo blogs, I discovered you could make zucchini noodles using a nifty julienne peeler (hat tip to Nom Nom Paleo).

There several varieties available on Amazon, but I found this one at Bed Bath & Beyond (for $15):

Once I julienned some zucchini, I was ready to make my paleo-fied soup.

Chicken Zoodle Soup

Adapted from Emeril’s Simple Chicken Noodle Soup recipe.


  • 1 (3 to 4-pound) whole chicken, cooked*
  • 2 tablespoons butter (from grassfed cows, e.g. Kerrygold), or other healthy oil
  • 4 ounces mushrooms, sliced
  • 1 medium onion, diced (~1 cup)
  • 2-3 medium carrots, sliced, ~1 cup
  • 2-3 celery stalks, sliced, ~1 cup
  • 3-4 cups chicken stock or broth
  • 1 medium zucchini, julienned into noodles
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1 tsp 21 seasoning salute from Trader Joes (or your favorite spice blend)


*Cooking a whole chicken: there are lots of ways to do this, pick whatever is easiest for you.   Emeril has instructions for boiling the chicken in chicken stock with carrots, onions, and celery for flavor.  It’s more work, but creates a delicious stock to use with your soup.  I usually just throw a chicken in the crockpot at the beginning of the day with whatever seasonings sounds good.   Once it’s cooked, I shred the chicken to use for the soup.  You can also cheat and just pick up a rotisserie chicken.

After you’ve shredded your chicken into bite-sized pieces, julienned your noodles and cut up your veggies, you are ready to put this yummy meal together.

First, saute the mushrooms in a little butter (or oil), until they are browned (~3 minutes), then add your other veggies (carrots, onions, celery, but NOT zucchini) and saute them for ~ 2 minutes.

Now add the chicken and chicken stock to the pot, along with the seasonings and bay leaf.  Let simmer for ~10 minutes or so, then taste and adjust seasonings accordingly.   Add the zucchini noodles about 5 minutes before serving, stirring to combine.


This recipe has a lot of prep work but is easy to make, and easy to modify to your own tastes.  I like the 21 seasoning salute from Trader Joes, but feel free to substitute fresh herbs or your favorite flavors.  You could also do this recipe in the crockpot — simply do you prep work the night before and then throw it all together in the morning before work.

It’s healthy, flavorful and delicious — just the thing on a cold winter day.

"Chicken Zoodle Soup", 5 out of 5 based on 1 ratings.


8 Responses to Chicken Zoodle Soup

  1. 1
    Lisa says:

    Looks awesome! Can’t wait to try. it. I have been looking for one of these peelers for a while. BB&beyond didn’t have it last couple times I went. Will have to check again. Thanks!

  2. 2

    I have the Titan peeler and I love it. I got mine at BB& Beyond. This looks yummy!!

  3. 3

    Oh yummy! Just pinned this and putting it on the meal plan.

  4. 4
    Dawn says:

    I just made this soup tonight and skipped the Zucchini. Used grated cauliflower as “rice” instead. I am loving the simplicity of the recipe and look forward to making it again….delicious!

  5. 5

    […] Chicken Zoodle Soup (Grain-free chicken soup using zucchini “noodles”) […]

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