Servings: 4 · Prep Time: 5 mins · Cooking Time: 33 mins
Total Time: 38 mins


This low carb adaptation of chicken noodle soup is loaded with nutrients and green veggies. This is ideal for batch cooking as you can prepare the chicken and broth in advance, freezing individual portions. Simply add the courgette noodles towards the end of reheating.


  • chicken stock (4 cups)
  • olive oil (2 tbsp)
  • chicken thighs (2 large skinless and boneless)
  • celery (2 sticks diced)
  • garlic (1 clove minced)
  • dried oregano (1 tsp)
  • fresh thyme (1 tsp)
  • fresh rosemary (1 tsp finely chopped)
  • tenderstem broccoli (1 cup tough ends removed)
  • green beans (1 cup sliced in half)
  • courgette (1 medium peeled into wide ribbons)
  • white onion (1/2 medium finely diced)


Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion and celery and sweat until tender.\n\nAdd the garlic and herbs and stir well to combine, cooking gently until fragrant.\n\nAdd the chicken thighs to the pan along with the stock. Bring to a boil, then reduce to a simmer, covered, for 20 minutes.\n\nRemove the cooked thighs from the pan and shred into bite sized chunks using two forks.\n\nReturn the chicken to the pan with the green beans and broccoli and simmer for a further 5 minutes uncovered.\n\nAdd the courgette noodles to the pan and stir well, cooking for a minute or two until just tender.\n