Chicken courgetti soup

Chicken courgetti soup


2 people made this

About this recipe: With the cold winter months bearing down on us, my niece and I co-conspired to come up with this warm and comforting low-carb soup using courgetti vegetable noodles instead of pasta noodles.


Serves: 6 

  • 2 tablespoons olive oil
  • 160g diced onions
  • 120g diced celery
  • 3 cloves garlic, minced
  • 2L low salt chicken stock
  • 120g sliced carrots
  • 340g cooked chicken breast, cut into bite sized pieces
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 pinch dried thyme (optional)
  • salt and ground black pepper to taste
  • 3 courgettes, cut into 'noodles' using a spiral slicer or julienne tool

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat olive oil in a large saucepan over medium-high heat. Cook and stir the onion, celery, and garlic in hot oil until just tender, about 5 minutes.
  2. Pour chicken stock into the pan; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the stock to the boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.
  3. Divide courgetti 'noodles' between six soup bowls; ladle stock mixture over the 'noodles.'


'Courgette noodles) can be made with a julienne peeler, a mandoline with a julienne blade, or spiral slicer.

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