Homemade Chicken Zucchini Soup

This hearty chicken zucchini noodle soup transforms simple ingredients into a comforting bowl that satisfies without weighing you down. The zucchini noodles offer a lighter alternative to traditional pasta while still delivering that classic chicken soup experience we all crave.

I first created this recipe during a particularly cold January when my family needed something warming but lighter than our usual pasta-laden soups. Now it's our go-to weeknight dinner whenever someone feels under the weather or we need a quick, nourishing meal.

Ingredients

• Olive oil: provides the perfect base for sautéing vegetables while adding heart-healthy fats
• Yellow onion: delivers essential flavor foundation for any good soup
• Celery: adds subtle aromatic qualities and pleasant texture
• Carrots: provide natural sweetness and beautiful color contrast
• Chicken stock: use homemade for best flavor but low sodium store bought works too
• Sea salt: adjust according to your chicken stock saltiness
• Chopped cooked chicken: use leftovers from a roast for maximum flavor efficiency
• Tapioca starch: creates silky texture without gluten optional but recommended
• Zucchini: the star ingredient that creates tender noodles without the carbs
• Black pepper: freshly ground brings everything together with gentle warmth

Step-by-Step Instructions

Sauté the Vegetables:

Heat your large pot over medium-high heat until you can feel warmth hovering your hand above it. Add olive oil and watch it shimmer before adding diced onions, sliced celery, and carrots. Stir frequently for 3-4 minutes until vegetables just begin to soften but still maintain some firmness. The goal here is not to brown but to coax out flavors while maintaining vibrant color.

Simmer to Tenderness:

Pour in chicken stock and reduce heat to achieve a gentle simmer. Allow the vegetables to cook slowly for about 20 minutes until they yield easily when pierced with a fork. This patient cooking creates a flavorful broth where vegetables release their essence without becoming mushy.

Prepare Zucchini Noodles:

While your soup simmers, transform zucchini into thick spiralized noodles. Use the larger blade setting for substantial noodles that hold up well in hot soup. If you don't have a spiralizer, use a vegetable peeler to create wide ribbons which work beautifully too.

Add Protein:

When vegetables have reached perfect tenderness, add your pre-cooked chicken pieces and adjust seasoning with sea salt to taste. The chicken should be in bite-sized pieces that warm through without further cooking which would toughen the meat.

Thicken the Broth:

Create a smooth slurry by dissolving tapioca starch in cool water until completely lump-free. With soup at a gentle simmer, slowly pour in the starch mixture while stirring constantly in a figure-eight motion. Continue stirring until soup visibly thickens to a silky consistency.

Finish with Zucchini:

Add your spiralized zucchini noodles to the hot soup then immediately remove pot from heat. The residual warmth will perfectly cook the zucchini without making it soggy. This technique preserves the noodles texture and bright color.

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The tapioca starch is my secret weapon in this recipe. I discovered it after years of being disappointed by flour-thickened soups that became gloppy when reheated. Tapioca creates a silky mouthfeel that holds up beautifully even when storing leftovers, and my family now requests this version specifically because of that perfect texture.

Make-Ahead Tips

This soup actually improves with a day in the refrigerator as flavors meld together. If planning to make ahead, prepare everything except the zucchini noodles. Store the base soup in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup, spiralize fresh zucchini, and add the noodles only to the portion you'll be consuming immediately.

Ingredient Swaps

This recipe welcomes customization based on what you have available. No chicken? Use turkey, shrimp, or white beans for protein. The vegetable trio can expand to include bell peppers, green beans, or peas. For an herbaceous boost, add fresh thyme, rosemary, or dill in the last few minutes of cooking. If you prefer traditional noodles, simply substitute 8 ounces of your favorite pasta and adjust cooking time accordingly.

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Serving Suggestions

Serve this soup as a complete meal with a slice of crusty bread or a simple green salad on the side. For entertaining, present it in wide shallow bowls garnished with fresh herbs and a drizzle of good olive oil. A sprinkle of grated parmesan adds wonderful umami depth for non-dairy-free guests. During colder months, I like to serve this alongside a grilled cheese sandwich for the ultimate comfort food pairing.

Storage Solutions

Refrigerate leftover soup in airtight containers for up to 4 days. For optimal texture, store any unused zucchini noodles separately from the soup base. This prevents them from becoming overly soft. When freezing, omit the zucchini entirely and freeze only the base soup in freezer safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and add fresh zucchini noodles just before serving.

Frequently Asked Questions

→ Can I use store-bought rotisserie chicken for this soup?

Yes! Store-bought rotisserie chicken works perfectly and saves preparation time. Simply remove the skin, shred or chop the meat, and add it when the recipe calls for cooked chicken.

→ What can I substitute for tapioca starch?

Cornstarch or arrowroot powder work well as 1:1 substitutes. For a traditional approach, you can use flour (about 6 tablespoons), but be sure to cook it briefly with the vegetables before adding liquid to eliminate the raw flour taste.

→ Can I make this soup ahead of time?

Yes, but for best results, prepare the soup base without the zucchini noodles and store refrigerated for up to 3 days. When ready to serve, reheat the soup to simmering, then add freshly spiralized zucchini noodles and remove from heat. This prevents the zucchini from becoming mushy.

→ What if I don't have a spiralizer for the zucchini?

Without a spiralizer, you can use a vegetable peeler to create wide ribbons, a julienne peeler for thin strands, or simply cut the zucchini into thin strips with a sharp knife. Some stores also sell pre-spiralized zucchini in the produce section.

→ Is this soup freezer-friendly?

The soup base freezes well, but zucchini noodles don't maintain their texture when frozen. For freezing, prepare the soup without zucchini noodles, freeze for up to 3 months, then add fresh zucchini noodles when reheating and serving.

→ How can I make this soup more filling?

To make a heartier meal, consider adding white beans, traditional pasta (added before the zucchini), or serving with crusty bread on the side. You could also increase the protein by adding more chicken or incorporating other vegetables like mushrooms or bell peppers.