Pack the vegetables into your chicken noodle soup by making it with zucchini noodles!


  • 1 Tbs olive oil

  • 1 brown onion chopped

  • 3 garlic cloves, sliced

  • 5 sage leaves

  • 1 inch knob ginger grated

  • 2 celery ribs, diced

  • 1 large carrot, diced

  • Pinch smoked paprika

  • 1 tsp dried thyme

  • 4 chicken thighs, bone-in

  • 7 cups chicken broth

  • 1 lime juiced, plus 1 tsp zest

  • 2 Tbs coconut aminos or tamari sauce

  • ½ cup edamame beans

  • 3 medium zucchinis spiralised


  • 1.

    Sauté the onions, garlic and sage leaves in the olive oil in a pot on medium heat.

  • 2.

    Once the onions become transparent, add ginger, celery and carrot. Sauté until browned

  • 3.

    Add in the paprika, thyme and oregano and cook for another 1 minute, stirring frequently.

  • 4.

    Place chicken thighs into the pan and add broth, lime and zest and bring to the boil then simmer for 25 minutes.

  • 5.

    Add the coconut aminos or tamari, edamame beans and zucchini noddles and cook for a further 5 minutes being careful not to over cook the zoodles.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 614kj
  • Fat Total 35g
  • Saturated Fat 8g
  • Protein 41g
  • Carbohydrate 33g
  • Sugar 15g
  • Sodium 901mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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