With the weather outside staying in the low numbers and kids back in school, there’s one thing we crave.
Comfort food.
While I’ve been away from home, I’m still getting soup on repeat, and even as recently as a couple of weeks ago, the dreaded cold virus made it’s way through our house. It was the same… craving the comforts of something warm, namely chicken noodle soup.
Here’s the thing, it’s also the beginning of the year and we’re sticking with a healthier regimen in the kitchen.
Thankfully though, it only took minutes to get our veggies prepped AND we made a healthy swap too!
Instead of traditional noodles, we were able to add zoodles, and warmed us from the inside out with our chicken noodle soup made with zucchini noodles (or zoodles)!
Hello, KETO chicken noodle soup recipe!
The flavor is rich and hearty, and with the zucchini “noodles”, we didn’t even miss the added carbohydrates of typical noodles! We all had bowls full of nutrient-rich vegetables and it had us feeling better in no time.
The Best Healthy Chicken Noodle Soup recipe with Zucchini Noodles
Let’s Talk About the Benefits of Zucchini
- Rich In Nutrients
Zucchini is said to be rich in several vitamins, minerals, and other beneficial plant compounds. In particular, it’s generous Vitamin A content, which is know to support our vision and immune systems. - High In Antioxidants
Antioxidants are beneficial plant compounds that help protect our body from damage by free radicals. Zucchini is know to have a high % of carotenoids which may benefit your eyes, skin and heart, and could also potentially offer some protection against certain types of cancer. - Helps With Healthy Digestion
Zucchini is rich in water, which makes it easy for your body to process. It is also rich in both soluble and insoluble fibers, which can promote healthy digestion by reducing our risk of constipation, inflammation and other symptoms of various gut disorders. - Can Help Reduce Blood Sugar Levels
The fiber found in zucchini has the potential to increase insulin sensitivity and can stabilize blood sugar levels, potentially reducing our risk of type 2 diabetes. - Can Help Improve Heart Health
The fiber, potassium, and carotenoids found in zucchini have the potential to help lower blood pressure, cholesterol, and other risk factors when it comes to heart disease. - Can Help Strengthen Your Vision
Going back to number one, zucchini is rich in nutrients. Specifically, zucchini is rich in manganese, lutein, zeaxanthin, and vitamins A and C — these nutrients are known to contribute to healthy vision and can help lower your risk for future eye health issues. - May Be Helpful For Weightloss
Zucchini is rich in water and fiber and it is low in calories, so when we are choosing to be more mindful of what we are putting in our bodies, zucchini is a good go-to filler. The rich fiber can help reduce our hunger and help us feel full. It isn’t a miracle food, but it is a versatile healthy food item that soaks up whatever flavors you cook it with, so it can be used in a number of dishes while adding nutrients and fiber. - Easy Addition to Your Diet
Like I said above zucchini is very versatile, it can be eaten raw or cooked. It can be added into soups, stews, stir fry, cakes, sandwiches, salads, all the baked goods, and so much more.
Healthline was our source for the above information.
Ready to make your own healthy swap? Try this healthy chicken noodle soup recipe with zucchini noodles below!
Loving this healthy chicken noodle soup recipe feature? Take a look here for more of my favorite eats!
The Best Healthy Chicken Noodle Soup Recipe with Zucchini Noodles
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken breasts cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and diced
- 3 stalks celery diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups chicken stock
- 1 bay leaf
- 1 pound zucchini “noodles” about 3 medium-sized zucchini
Instructions
- Heat 1 tablespoon olive oil in a large stockpot 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.
- Pour in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini "noodles"; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Season with salt and pepper, to taste.
- Dice chicken and return to the pot and stir until combined and warmed through.
- Serve immediately.
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