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Balsamic Chicken Zoodle Soup

  • Author: Jessi Heggan
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Diet: Gluten Free


Try this balsamic chicken zoodle soup for a healthy and flavorful twist on a classic recipe. The addition of zucchini noodles not only makes this meal incredibly nutrient dense but also low-carb.


  • 2 Tbsp olive oil
  • 1 yellow onion, chopped (2 cups)
  • 1 red bell pepper, chopped (1 cup)
  • 1 sweet potato, chopped (3 cups)
  • 1.5 tsp granulated garlic
  • 2 tsp dried oregano
  • 1.5 tsp sea salt
  • ¼ cup balsamic vinegar
  • 6 cups chicken stock/bone broth
  • 1 bay leaf
  • 3 cups cooked shredded chicken (I used THIS Recipe)
  • 2 zucchini, spiralized


  1. Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté for 2 minutes and then add the bell pepper and sweet potato and sauté for another 2 minutes.
  2. Add the garlic, oregano, salt, vinegar, broth and bay leaf and place a lid on the pot and let simmer for 20-25 minutes or until sweet potatoes are softened.
  3. While the soup is simmering spiralize the two zucchini’s in to noodles and set aside.
  4. Add the chicken and stir to combine.
  5. Add the zucchini noodles to the bottom of the bowl and top with the soup. Serve immediately.


  • Serving Size: 4

Keywords: chicken zoodle soup, chicken zoodle soup with balsamic, chicken balsamic soup, chicken soup with zucchini