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.

Prep Time
25 min
Cook Time
365 min
390 min


  • 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 1 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
  • 1 tsp ground black pepper + additional to taste
  • 1 bay leaf
  • 1 10-oz 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