Jeanette’s Chicken Zoodle Soup

by Rachael Ray Show Staff 11:14 AM, October 3, 2016

Rachael Ray Show

Aired October 3, 2016

Serves 6-8

2 tablespoons olive or coconut oil
2 cups carrots, peeled and chopped
1 cup celery, chopped
1 large yellow onion, chopped
2 cloves garlic, finely chopped
1 tablespoon fresh thyme, picked and chopped
2 bay leaves
Salt and pepper, to taste
6 cups low-sodium chicken stock
3 cups shredded rotisserie chicken
Zest and juice of 1 lemon
1/4 cup dill, finely chopped
1/2 cup fresh parsley, picked and finely chopped
6 cups zoodles (spiralized zucchini)


In a large pot or Dutch oven, heat oil over medium-high. Once hot, add carrots, celery, onion, garlic, thyme and bay leaves, and season with salt and pepper. Sauté vegetables until they begin to soften and slightly brown, about 4-5 minutes. Add chicken stock, chicken, lemon zest and juice, dill and parsley, and bring to a rolling boil. Reduce heat and simmer for 10-15 minutes. Discard bay leaves.

To serve, portion 1 cup of zoodles in bowls and pour hot soup over them.*

*For leftovers, store the soup and the zoodles separately.