Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup

This easy and tasty Chicken Vegetable Noodle Soup is a take on the classic chicken noodle soup, except I have added carrot and courgette noodles instead of wheat ones.

As a parent to two boys who struggle to eat vegetables that are not hidden inside their food, I am always on the look out for new ways to get them to try vegetables at meal times. Since the recent trend for making spiralized vegetables has taken off, I have to admit that it has not occurred to me to make some and see if Burton and Jenson would actually try some. That was until I was sent a Kenwood (electric) Spiralizer to review.

I was quite excited about trying this out, because I have seen lots of interesting looking recipes using courgetti and other vegetable ‘noodles’, and they always look colourful and tasty. I have to admit that the spiralizer did take a few goes to get to grips with, in order to make perfectly shaped spirals of veg, but this did not take long, after all, practice makes perfect!

I wanted to showcase a recipe using some serialised veggies but it was hard finding one that had not been tried already, afterall I am a little late to the serialised vegetable recipe party! However, I had a light bulb moment eventually, when I had some leftover roast chicken in my fridge and I was feeling a little like I was coming down with a cold. Something that always perks me up is some homemade soup, and I thought I would make some chicken noodle soup, as it does not take long to make. Then, I thought that instead of using actual noodles as per the traditional way of making it, I would replace them with some spiralled carrots and courgette instead.

This soup is my version of a chicken noodle, so I have taken some short cuts, probably as this is how I prefer to cook, and I didn’t have any spring onions so I used a brown onion instead. BUT what I loved about this version, is that it took about 10 minutes to make from start to finish, and by using vegetable noodles it made it a soup that was more nutritious and healthy.

Here is the recipe if you fancy giving it a go

Chicken Vegetable Noodle Soup
Cook time
Total time
a delicious chicken soup with vegetable noodles that can be made very quickly.
Serves: 3
  • Frylight (or a dash of oil)
  • 1 carrot, spiralized
  • 1 courgette, spiralized
  • 1 onion, diced
  • 4 mushrooms, thinly sliced
  • 75g cooked chicken
  • 1 tsp garlic puree
  • 1 tbsp sweet chili sauce,
  • 2 chicken stock pots
  • 800ml boiling water
  1. in a large, non stick pan heat the Frylight/oil and add the onions and cook over a medium heat for 5 minutes to soften them
  2. add the garlic and stir
  3. meanwhile, mix the stock pots and sweet chili sauce in the boiling water
  4. add the stock to the onions , then add all of the remaining ingredients and mix well
  5. simmer for about 2-3 minutes - you want the vegetables to still have a bite to them
  6. serve immediately.

I made a video showing how to make this recipe plus a quick demonstration of how the spiralizer works which you can see here

This soup was delicious and I loved how the veg still had a light bite to them, meaning they still contained their goodness and nutrition. Although the boys will not eat soup (yeah, I know, crazy pair!), they have been eating carrot spaghetti which they have been enjoying. Next I will get them to try some courgetti and some butternut squash noodles – but one step at a time with those two.

For more information about then Kenwood Spiralizer please visit their page

I was sent the Kenwood Spiralizer for the purpose of a review, and all comments made are honest and my own. The recipe is my own idea. 

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