Chicken noodle soup will never, ever go out of style. More so, bone broths and stocks are actually in fashion right not – at least, according to us. We’re digging old-school bone broths for their myriad health benefits and because we can feel that soothing effect right down to our, well, bones.

We’re head over heels for this genius chicken soup dupe by nutrition consultant, Molly Molofsky over at Cameron Diaz’s Our Body Book. Swapping egg noodles for spiralized zucchini noodles (we’re hooked.) has to be the best thing to happen to chicken soup since the dumpling…

Lemony Chicken Soup with Zucchini Noodles


2 organic chicken breasts
2 tablespoons organic butter
1 tsp herbs de provence
1/2 onion
3 carrots
2 cloves garlic
4 cups homemade chicken bone broth
1 cup frozen peas
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 zucchini
Optional: chopped basil


Cook chicken as desired and shred. Chop onions, carrots and garlic.

Heat pan and melt butter in large soup pot or dutch oven.

Saute onions, carrots until onions are clear, then add garlic and herbs and sauté until fragrant (few minutes). Add broth, peas and simmer until vegetables are soft (10-15 minutes).

Meanwhile, use a spirlizer to make the zucchini noodles.

Add shredded chicken and zucchini noodles. Let simmer for 10 more minutes.

Add lemon juice, zest and basil (optional). Season with salt and pepper and additional lemon wedge.

For notes on this recipe, visit Our Body Book by clicking through here!

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