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Weight Watchers Chicken Zoodle Soup Recipe

Weight Watchers Chicken Zoodle Soup

A light and comforting chicken soup made with shredded skinless chicken breast, tender vegetables, and zucchini noodles. Fresh lemon juice and parsley provide a bright finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon Olive oil or olive-oil cooking spray
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and sliced
  • 2 stalks Celery stalks, sliced
  • 2 cloves Garlic cloves, minced
  • 6 cups Low-sodium chicken broth or chicken stock
  • 1 leaf Bay leaf
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Black pepper
  • 2 cups Cooked, shredded skinless chicken breast
  • 2 medium Medium zucchini, spiralized into zoodles
Optional Finish
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Fresh lemon juice

Method
 

Step-by-Step
  1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic, as it can become bitter.
  3. Pour in the chicken broth and add the bay leaf, dried thyme, kosher salt, and black pepper. Bring the soup to a boil.
  4. Reduce the heat and simmer for 12–15 minutes, or until the carrots are nearly tender. This gives the vegetables time to soften while keeping their flavor and texture.
  5. Stir in the cooked shredded chicken and simmer for 3–5 minutes, until the chicken is heated through.
  6. Add the spiralized zucchini during the final 2–3 minutes of cooking. Cook only until the zoodles are just tender.
  7. Remove the bay leaf, then stir in the chopped parsley and fresh lemon juice if using. Taste the soup and adjust the seasoning before serving.

Notes

Add zoodles at the very end so they do not become soft and watery. Cut long spiralized strands once or twice for easier serving. Some cooks use 8 cups of broth for a thinner soup. Rotisserie chicken is convenient, while skinless chicken breast is generally preferred for lower-Point versions. Exact WW Points depend on the plan and the ingredients selected.