Chicken Soup Recipe

Chicken Soup Recipe

Course lunch
Cuisine American


  • 2 tbsp Olive oil
  • 1 lb Boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt
  • Freshly ground black pepper
  • 3 cloves Garlic (minced)
  • 1 Onion (diced)
  • 3 Carrots (peeled and diced)
  • 2 stalks Celery (diced)
  • 1/2 tsp Dried thyme
  • 1/4 tsp Dried rosemary
  • 4 cups Chicken stock
  • 1 Bay leaf
  • 1 lb Zucchini (spiralized)
  • 2 tbsp Freshly squeezed lemon juice
  • 1 sprig Fresh rosemary
  • 2 tbsp Chopped fresh parsley leaves


  • Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  • Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  • Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  • Serve immediately, garnished with rosemary and parsley, if desired.