When the days start to cool down and the comfort of a warm meal calls, I turn to this spiralized zucchini chicken noodle soup. It’s a refreshing twist on a classic favorite, tucked neatly into mason jars for easy serving and storage. The moment I open one, the aroma of simmered herbs and tender chicken fills the air, promising a cozy, satisfying dinner.
I remember one chilly evening, coming home after a long day. The kitchen was quiet except for the gentle simmer of this soup on the stove. As I ladled the vibrant green zucchini noodles and juicy chicken into jars, the soft clink of glass felt oddly comforting. Sitting down with a jar in hand, the first spoonful warmed my hands and soul alike. The freshness of the zucchini noodles balanced perfectly with the savory broth, making every bite feel light yet nourishing. It was a small moment, but one that made the day feel complete.
- Ready in under an hour with simple prep and cook times that fit busy schedules
- Mason jar packaging means easy portion control and convenient storage
- Spiralized zucchini noodles add a fresh, low-carb twist to traditional chicken noodle soup
- Loaded with wholesome vegetables and tender chicken for a balanced meal
- Comforting broth infused with herbs delivers warmth and satisfying flavor
If you’re hesitant about spiralized veggies in soup, don’t worry—the zucchini noodles stay tender without turning mushy, keeping that delightful bite. Plus, storing in jars means you can prep ahead and enjoy a healthy meal anytime during the week.
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Spiralized Zucchini Chicken Noodle Soup Jars
- Total Time: 50 minutes
- Yield: 4 1x
Description
A fresh and healthy twist on classic chicken noodle soup, featuring spiralized zucchini noodles packed in convenient mason jars for easy storage and serving.
Ingredients
2 medium zucchinis, spiralized
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth and add dried thyme, dried parsley, salt, black pepper, and bay leaf.
Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
Remove the bay leaf from the soup.
Add shredded cooked chicken to the pot and stir to combine.
Add spiralized zucchini noodles to the soup and cook for 2-3 minutes until just tender.
Remove the pot from heat.
Carefully ladle the soup into 4 clean mason jars, dividing the contents evenly.
Allow the soup jars to cool to room temperature before sealing with lids.
Store the soup jars in the refrigerator for up to 4 days.
To serve, reheat the soup in a pot over medium heat or microwave until hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
FAQ
Can I make this soup ahead of time?
Absolutely. The mason jars make it easy to prepare in advance. Just let the soup cool before sealing and refrigerate for up to four days.
How do I reheat the soup?
Simply warm it over medium heat on the stove or in the microwave until heated through. The zucchini noodles hold up well to reheating.
Can I freeze the soup jars?
Yes, but freeze the jars without lids and cover tightly with plastic wrap. Thaw overnight in the fridge before reheating.
Is this soup low-carb?
Using spiralized zucchini noodles instead of traditional pasta keeps the carb count lower while still delivering that comforting noodle texture.
Give this delicious recipe a try and savor a fresh, nourishing take on a classic. It’s the kind of meal you’ll want to keep ready in your fridge for those evenings when comfort is a must.