Chicken Zoodle Soup


  • 2 Tablespoons Olive Oil, divided

  • 1 pound Boneless, Skinless Chicken Breasts, cut into 1-inch chunks

  • Freshly Ground Black Pepper

  • 3 cloves Garlic, minced

  • 1 Onion, diced

  • 3 Carrots, peeled and diced

  • 2 stalks Celery, diced

  • 1/2 Teaspoon Dried Thyme

  • 1/4 Teaspoon Dried Rosemary

  • 4 cups Low Sodium Chicken Stock

  • 1 Bay Leaf

  • 1 Pound (3 medium-sized) Zucchini, spiralized*

  • 2 Tablespoons freshly squeezed lemon juice

  • 1 Sprig Fresh Rosemary

  • 2 Tablespoons fresh Parsley Leave, chopped


  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

  2. 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.

  3. 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.

  4. Serve immediately, garnished with rosemary and parsley, if desired.


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