Creamy Chicken “Zoodle” Soup

Last Updated on December 7, 2023 by Cathy

So comforting, so creamy, and so quick and delicious! Creamy chicken zoodle soup is perfect for a cold winter day or when feeling under the weather.

It’s finally starting to feel like winter here and I just want to bundle up next to a fire to stay warm. As the temperature is dropping with the predicted high below 20° F in a few days. Brrrr!

This is a perfect time to make some hearty soup. And creamy chicken noodle soup is the perfect solution.

For paleo-friendly “noodles,” zucchini makes the perfect substitute. Using a spiralizer quickly turns the zucchini into thin spaghetti strands.

The savory homemade bone broth is very nourishing and healing. It is full of minerals that help heal a leaky gut, build stronger immunity, and more.

Doctors have been saying “low-fat, low-fat, low-fat” for the past 40 years. But, it turns out that advice has been wrong. We should be eating good-quality fats like full-fat coconut milk. Coconut milk is good for your heart, digestion, and brain.

I usually buy the organic 365 Coconut Milk from Whole Foods, I also like to buy the Native Forest Organic Coconut Milk. Both are full-fat and in a BPA-free can.

You may also enjoy:

Easy Paleo Chicken Vegetable Soup
Dairy-Free Sweet Potato Soup
Creamy Ginger Cauliflower Soup

Enjoy!

Creamy Chicken "Zoodle" Soup

Cathy @ mswellnessroute.com

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

• 1 tablespoon coconut oil or olive oil
• 2 garlic cloves minced
• 1 onion diced
• 3 carrots peeled and diced
• 2 stalks celery diced
• ½ teaspoon dried thyme or 1 tablespoon fresh thyme minced
• 1 15-ounce can coconut milk full-fat
• 4 cups chicken stock bone broth
• 1 pound chicken about 3-1⁄2 cups, shredded or cubed
• 3 cups zucchini about 1⁄2 pound, cut with a spiralizer
• 1 ⁄4 cup minced fresh parsley
• Celtic or pink Himalayan salt to taste
• Fresh ground pepper to taste

Instructions

 

• Heat one tablespoon of oil in a large stock pot or Dutch oven over medium heat.
• Add garlic, onion, carrots, and celery. Cook, stirring constantly until soft and lightly browned (about 5 minutes).
• Add thyme and continue to stir until fragrant (about 1 minute).
• Stir in coconut milk and bone broth until heated thoroughly (about 1-2 minutes).
• Add chicken, bring to a boil then reduce heat. Allow soup to simmer for 20 minutes or until chicken is thoroughly cooked.
• Add zucchini, stir, and cook until zucchini noodles are just tender (about 6-8 minutes).
• Stir in parsley and season with salt and pepper to taste. Serve.

Notes

If you're not planning on serving all the soup, only add enough zoodles to each bowl. Then pour the soup over the zoodles, the soup will heat the zoodles. Store the rest of the zoodles in a glass container for later use.

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Creamy Chicken “Zoodle” Soup