Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chicken Zoodle Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 19, 2019 Rate PRINT Share Prep Time: 25 mins Total Time: 55 mins Servings: 6 Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too. Ingredients 4 cups low-sodium chicken broth 1 pound boneless, skinless chicken breasts 2 stalks celery, thinly sliced 2 carrots, peeled and thinly sliced 1 small onion, finely diced Kosher salt and freshly ground pepper 2 medium zucchini (1 pound), trimmed and cut into thin noodles (about 5 cups) ¼ cup chopped fresh dill Extra-virgin olive oil, for drizzling Lemon wedges, for serving Directions In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper. Reduce heat to a simmer, cover, and cook until chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces. Return broth to a simmer; add zucchini noodles. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and dill. Season with salt and pepper. Serve, with a drizzle of oil and a squeeze of lemon. Armando Rafael Cook's Notes Cut long noodles into 6-inch lengths for easier slurping. Originally appeared: Martha Stewart Living, September 2017 Rate It PRINT