Chicken Zoodle Stew

Low carb version of a classic soup! Chicken, broth, fresh thyme without the noodles!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: American, Stove Top
Servings: 4 servings
Calories: 158kcal
Author: Steph Wagner
Cost: $1.96 per serving


  • 1/2 cup white onion, diced
  • 10 baby carrots, diced
  • 3 stalks celery, diced
  • 1 tsp fresh thyme, diced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1-2 cloves garlic, minced or pressed
  • 3/4 cup low sodium chicken broth
  • 1 lb boneless skinless chicken breast, cooked and diced
  • 2 large zucchini, spiralized


  • Heat a large stockpot or dutch oven to medium high heat. Spray with cooking spray. Add onion, carrots, celery, thyme, and cook until vegetables soften, about 4-5 minutes. Stir in garlic and cook another 1-2 minutes.
  • Stir in chicken broth and chicken and allow to cook 2 minutes. Add zucchini and allow to cook 4-5 minutes or until soft. Scoop into bowls and serve.


Serving: 1cup | Calories: 158kcal | Carbohydrates: 10g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 324mg | Potassium: 968mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3805IU | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg