If you’re searching for a delicious, healthy soup that your whole family will love, you’ve got to try this Paleo Chicken Zucchini Noodle Soup.
It’s absolutely TO DIE FOR! My kids never question it and always ask for seconds, so when that happens, I KNOW I HAVE to share it with you all.
I found this gem in the Against All Grains Cookbook that my sister Jackie let me borrow forever ago. Trust me, it’s a game-changer!
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How to Make Chicken Zucchini Noodle Soup
Okay, let’s get right into how to make this soup. It’s so easy, flavorful, and family-friendly. Plus, you can meal prep so many of the ingredients, which makes is super convenient during the weekdays!
Ingredients
- 1 tablespoon coconut oil
- 1/2 cup chopped celery
- 1 cup sliced carrots
- 1/2 cup diced yellow onions
- 8 cups chicken broth
- 2 lbs boneless, skinless chicken breasts, cubed
- 2 sprigs fresh thyme
- 8 black peppercorns
- 1 clove garlic, crushed
- 1 bay leaf
- 1 teaspoon sea salt
- 1 teaspoon parsley
- 1/2 teaspoon oregano
- 2 pounds zucchini
Instructions
- Sauté the Vegetables
- In a large skillet, heat the coconut oil over medium heat.
- Add the diced onions, chopped celery, and sliced carrots.
- Sauté for about 6 minutes until the vegetables are tender and fragrant.
- Combine Ingredients in the Slow Cooker
- Transfer the sautéed vegetables into a crock pot or slow cooker.
- Add the chicken broth, cubed chicken breasts, fresh thyme sprigs, black peppercorns, crushed garlic, bay leaf, sea salt, parsley, and oregano.
- Stir everything together and set the slow cooker to low. Let it cook for 6 hours.
- Prepare the Zucchini Noodles
- About 30 minutes before the soup is done, prep your zucchini noodles.
- Cut off the ends and peel the zucchini.
- Use a spiral slicer (I got mine from Amazon) to create zucchini noodles.
- Add the zucchini noodles to the slow cooker and let them cook for the remaining 30 minutes.
- Serve and Enjoy
- Once the chicken is cooked through and flakes easily with a fork, your soup is ready to serve!
- Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy a warm, comforting meal with your loved ones.
Why I Love This Recipe
This Paleo Chicken Zucchini Noodle Soup is a perfect blend of flavor and nutrition. It’s incredibly hearty yet light, making it ideal for any season.
The zucchini noodles keep it low-carb while adding a wonderful texture, and the combination of fresh herbs gives the soup a vibrant, zesty flavor.
Plus, it’s super easy to prepare, especially with the help of a slow cooker!
Tips for Making the Perfect Soup
- If you like a bit of heat, add a pinch of red pepper flakes or a splash of hot sauce.
- Feel free to throw in other vegetables like spinach, kale, or bell peppers for extra nutrition.
- For a creamier texture, stir in a splash of coconut milk or almond milk just before serving.
- This soup stores well in the fridge for up to 5 days and freezes beautifully, making it perfect for meal prep.
Final Thoughts
I hope you enjoy making and eating this Paleo Chicken Zucchini Noodle Soup as much as my family does! It’s a fantastic way to stay healthy without sacrificing flavor, and it’s perfect for busy weeknights or cozy weekends.
Let me know how it turns out for you in the comments below, and feel free to share any tweaks or additions you make.
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