Chicken courgetti soup

    45 min

    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.

    3 people made this

    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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    Reviews in English (74)


    i probably should not rate this since i changed it. i didn't mean to, but i doubled the recipe. i used celery and included the tops...added them after the soup had simmered. i used a roto bird from sam's. shredded the meat. slapped the bones and skin in a cast-iron pot. this simmered @ 3 hours after a reducing boil. strained out the bones ans used the stock. i then used butter and olive oil to sauté the garlic, onions, and carrots. i added some reserved chicken stock when needed. this is a great cooler weather chicken noodle soup. i love the zoodles in this. i bet some fresh maters would be great here. great stuff! the zukes are terrific here. try this..your flu needs this!  -  24 Mar 2014  (Review from Allrecipes US | Canada)


    Mom's: Attention please: this is the soup to fight colds! This is the perfect recipe when it's been cold and rainy and the kids come home with runny noses and sore throats. I made this in my pressure cooker in 7 minutes using leftover grilled chicken breasts and threw in some potatoes to add a starch. It's delicious, light and hits the spot. It also solves any gluten issues because everyone in the family can eat it meaning I don't have to make two different pots of soup. The "zoodles" were fun but next time I'll make "zaccheroni" because the "zoodles" cut into long strips were sloppy to eat-the kids giggled the whole time though. Do add the thyme as it really makes a difference. Thanks BD Weld and your niece for the recipe; simple and effective and full of flavour.  -  13 Oct 2014  (Review from Allrecipes US | Canada)


    This is THE PERFECT chicken soup!!! (Trust me, I'm a soup-a-holic!) I try to eat lower-carb, and this soup allows me to "indulge" in chicken "noodle" soup without the extra carbs and calories. I'm always looking for new ways to use my Veggetti spiral slicer. The broth is so flavorful, like it's been simmering all day. This makes 6 very generous and healthy portions. I love the texture of the raw zucchini, which gives the soup some nice texture. I didn't have any leftover chicken, so I poached 2 breasts for about 10 mins in about 2 cups of seasoned water. I then used the leftover liquid to make up the broth, along with 1 carton of regular chicken broth and some leftover garlic-infused chicken broth I had. The dried herbs were spot on. To make the zoodles easier to eat, I piled them onto a cutting board, and cut them into 2-3" pieces. Even though it's not soup weather right now, this did the trick warming me up in my chilly air conditioned office. This will be put into regular rotation for sure!  -  15 Jun 2015  (Review from Allrecipes US | Canada)