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Summer Chicken Zucchini Pasta Soup


  • 2 medium zucchinis

  • 1 lb (450g) boneless, skinless chicken breasts

  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 4 cups chicken broth

  • 1 can (14.5 oz) diced tomatoes

  • 1 cup fresh corn kernels (about 2 ears of corn)

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and pepper to taste

  • Fresh basil leaves for garnish


  1. Prepare the Zucchini Pasta:

  • Using a spiralizer, create zucchini noodles (zoodles). If you don't have a spiralizer, you can use a julienne peeler or slice the zucchini into thin strips.

  1. Cook the Chicken:

  • In a large pot, heat the olive oil over medium-high heat.

  • Add the chicken breasts and cook until browned on both sides and cooked through (about 6-7 minutes per side). Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks.

  1. Sauté the Vegetables:

  • In the same pot, add the diced onion and cook until translucent (about 5 minutes).

  • Add the minced garlic and cook for another minute until fragrant.

  1. Prepare the Soup:

  • Add the chicken broth, diced tomatoes (with their juice), fresh corn, oregano, and basil to the pot. Bring to a boil.

  • Reduce the heat and let it simmer for about 10 minutes.

  1. Combine and Serve

My goal is to always help you live in Divine health with a prosperous soul.

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