chicken zoodle soup

Chicken Zoodle Soup

Get those veggie servings in by subbing out traditional high carb noodles for spiraled zucchini in this deliciously simple chicken soup recipe. It’s a perfect way to warm up on a cold winter’s day!
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 6 servings
Calories 220 kcal


  • 1 1/2 lbs skinless, boneless chicken breast
  • 1 tbsp olive oil
  • 1 tsp poultry seasoning
  • 2 large carrots (diced)
  • 3 stalks celery (diced)
  • 6 cups fat free chicken broth
  • 3 large zucchini (spiraled)


  1. Preheat oven to 400 degrees. Mist a baking dish with cooking spray. Place chicken breasts in the baking dish, and rub with olive oil. Season with poultry seasoning, and salt and pepper. Cover with foil and roast in the oven for about 30 minutes. Remove from oven and let stand for 5 minutes.
  2. While chicken is cooking, fill a large stock pot or Dutch oven with the chicken broth, carrots and celery, and set over medium high heat. Bring to a boil, then turn heat to low and cover.
  3. Using two forks, shred chicken and dump it all into the soup pot, including the pan drippings from the baking dish. Season soup as desired with salt and pepper, cover, and cook on low for about 20-30 minutes.
  4. Right before serving, add desired amount of “zoodles” to each serving bowl, and ladle the hot soup over it. Season with additional salt and pepper, if desired.

Recipe Notes

Entire recipe makes 6 servings
Serving size is about 2 cups
Each serving = 1 Point*

*based only on ingredients with an SP Freestyle value 


Nutrition Facts
Chicken Zoodle Soup
Amount Per Serving
Calories 220 Calories from Fat 62
% Daily Value*
Total Fat 6.9g 11%
Saturated Fat 0.8g 4%
Cholesterol 73mg 24%
Sodium 861mg 36%
Potassium 1150mg 33%
Total Carbohydrates 9.1g 3%
Dietary Fiber 2.5g 10%
Sugars 4.8g
Protein 31.1g 62%
Calcium 4%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.