Pesto Chicken Zoodle Soup

Pesto Chicken Zoodle Soup


  • 980g boneless, skinless chicken breasts or thighs
  • 2 chicken stock cubes
  • 6 Cups of water
  • 1/2 cup Home Made pesto
  • 4 medium crisp zucchini, skin on
  • 500g cherry tomatoes
  • 1 fresh lemon, juiced
  • 2 Tbsps. freshly chopped parsley
  • 2 Tbsps. freshly chopped basil
  • sea salt and freshly ground black pepper, to taste



  1. In a large stockpot, over medium-high heat, add in your chicken and the chicken broth that had been dissolved in the 6 cups of water. Bring to a boil, then reduce heat to LOW, and continue to simmer for about 30 minutes, or until chicken is cooked through, and very tender.
  2. Meanwhile, using a vegetable spiralizer, shred your zucchini into “noodles”.
  3. Once your chicken is cooked, remove it from the pot, and using 2 forks shred it into nice bite-sized pieces.
  4. Return the shredded chicken to your pot together with pesto sauce, zucchini noodles, and cherry tomatoes.
  5. Bring the soup back to a simmer and continue to cook for just about 5-6 minutes.
  6. Remove from heat.
  7. Stir in fresh lemon juice, fresh herbs, and taste test, then season with sea salt and pepper to your preference.
7 Dinner Protein Portions

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