Chicken Voodle Soup

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Chicken Voodle Soup

Lighten up the classic soup by using voodles (vegetable noodles) — in this case, a tangle of zucchini ribbons.

Source: Martha Stewart Living, September 2017



  1. 1. In a medium pot, combine broth, 4 cups water, chicken, celery, carrots, and onion. Bring to a boil; season with salt and pepper.
  2. 2. 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.
  3. 3. 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.


Cut long noodles into 6-inch lengths for easier slurping.

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