Chicken Noodle Soup

Chicken noodle soup is the ultimate comfort food­. This makeover uses zucchini noodles (aka zoodles) instead of wheat noodles and a variety of herbs to amp up the flavor. Make sure to look for a broth that’s made with Whole30-compliant ingredients.
Chicken Zoodle Soup recipe

Whole30-approved chicken noodle soup

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 lb boneless, skinless chicken thighs, cut into 1-inch pieces

  • 6 cups chicken broth or chicken bone broth

    3 carrots, sliced

  • 3 stalks celery with leaves, chopped ¼ inch thick

  • 1 large white onion, coarsely chopped

  • 1 tbsp fresh lemon juice

  • 1 tsp each dried thyme and dried marjoram

    1 tsp sea salt + additional to taste

  • ½ tsp ground black pepper + additional to taste

  • 1 bay leaf

  • 1 10-oz pkg zucchini noodles, or 2 small zucchini, spiralized (Tip: Cut long noodles into smaller pieces.)

    coarse ground black pepper, optional

  • fresh thyme leaves, optional


1. In a 6-quart slow cooker, combine chicken, broth, carrots, celery, onion, lemon juice, dried thyme, marjoram, salt, pepper and bay leaf. Stir to combine.

2. Cover and cook on low for 6 hours or on high for 3 hours. Remove and discard bay leaf. Turn the slow cooker to high if using the low setting. Add the zucchini noodles. Cover and cook for 5 minutes or until noodles are tender. Season with additional salt and pepper.

3. If desired, top servings with coarse ground black pepper and fresh thyme (if using).

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 259
  • Carbohydrate Content: 9 g
  • Cholesterol Content: 142 mg
  • Fat Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 40 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 942 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 2 g