Welcome to Week 3 of delicious soups!  This has been a lot of fun for me, and I hope you’ve been enjoying these recipes!  This week I’m sharing my Quick and Easy Chicken Zoodle Soup.  If you’ve been around here for a while, it’s probably pretty obvious how much I love my spiralizer.  Not only can you get noodles from some of your favorite veggies, but you might even get your significant other or your children involved in the kitchen.  It’s such a fun tool to use!  If you haven’t picked one up yet, I highly recommend it!

I like to get the most out of my food, so when I cook a whole chicken, I know I have dinner, leftovers, and a carcass for bone broth.  Since it’s just the two of us, we don’t usually get through the whole chicken in one meal.  Those leftovers can be used for a variety of uses, but one of my favorites is to make soup!

Get creative and add different veggies that you like!  I went pretty classic with celery and carrots.  And speaking of carrots, how do you like my little square-cut carrots?  Thought I’d practice my knife skills, which still need a lot of work…  I think they’re cute though!



Quick and Easy Chicken Zoodle Soup

Prep Time5 mins
Cook Time30 mins
Course: Soup
Servings: 6
Author: Suzie Bauer


  • 2 cups Diced Cooked Chicken
  • 2 medium Zucchini
  • 1 Tbsp Coconut Oil
  • 4 medium Carrots diced
  • 3 stalks Celery diced
  • 1/2 small Onion diced
  • 1/2 tsp Sea Salt
  • 8 cups Chicken Bone Broth
  • 1 tsp Fresh Thyme chopped
  • 1 tsp Fresh Basil chopped
  • 1 Bay Leaf
  • Salt and Pepper to Taste


  • In a large pot or dutch oven, melt coconut oil over medium high heat.
  • Add onion, carrots, celery and salt. Stir and cook for about 8 to 10 minutes.
  • Pour in the bone broth, and add thyme, basil, and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes. Add pepper to taste.
  • While the soup is simmering, prepare the zoodles by peeling the zucchini to remove the green skin. You can leave it on if you like. Peeling makes them look and feel more like regular noodles. Run the zucchini through a spiralizer or use a mandoline set to cut julienne. If you use the spiralizer, you may want to roughly chop through the pile of zoodles to make them shorter and easier to eat in your soup. Set aside.
  • When the vegetables have softened, add the diced chicken and zoodles to the soup and cook for an additional 10 minutes.


Depending on how much salt is in your bone broth, you may need to use more or less. You can always start lower, and keep adding until it is where you like it. I'm tasting my soup throughout the process to make sure I've added enough seasoning.
Take some liberties and make this your own!

Have you made your own bone broth before? Check out my recipe for Nutrient Dense Bone Broth!

 Missed Week 1 and 2?

Here they are!

Week 1:  Savory Pumpkin-Apple Soup {Dairy-Free}

Week 2: German Goulash Soup