Chicken Zucchini Noodle Soup: One-Pot Comfort Food! 🍲🥒

Heat a dry pan over medium heat.

Add minced garlic, celery, carrots, and red onion to the pan and cook for 3 to 5 minutes until the onions are translucent and everything starts to soften.

Add oregano and thyme to the pan and stir, cooking for another 1 to 2 minutes.

Add the whole chicken to the pan in a circular arrangement.

Pour in 6 cups of chicken broth to cover the chicken.

Add 2 bay leaves to the pot.

Cover and boil for 30 minutes.

Remove the chicken from the pot and pull off the skin, discarding it.

Debone the chicken, shredding the meat and returning the bones back to the pot for flavor.

Add the shredded chicken back into the pot.

Peel the zucchini, removing the outer layer until reaching the seeds, then discard the outer layer.

Cut the zucchini into noodle-like strips and add to the pot.

Cook the zucchini for 3 to 5 minutes until tender but not mushy, stirring occasionally.

Equipment Needed

Spice Level: